Honey or maple syrup: 120ml (1/2 cup) – natural sweeteners that bind the ingredients.
Vanilla extract: 1 teaspoon – enhances flavor.
Salt: A pinch – balances the sweetness.
For the Chocolate Topping (Optional):
Semi-sweet chocolate chips: 150g (1 cup) – for a rich chocolate layer.
Peanut butter: 2 tablespoons – to smooth out the chocolate and add flavor.
Instructions
Prepare the Pan:
Line an 8×8-inch (20×20 cm) baking dish with parchment paper, leaving some overhang on the sides for easy removal.
Mix the Oatmeal Base:
In a large mixing bowl, combine the old-fashioned oats and a pinch of salt. Set aside.
In a medium saucepan over low heat, combine the peanut butter and honey (or maple syrup). Heat the mixture, stirring constantly, until it becomes smooth and fully combined. Remove from heat and stir in the vanilla extract.
Combine and Press:
Pour the warm peanut butter mixture over the oats in the bowl. Stir until the oats are evenly coated and the mixture is well combined.
Transfer the mixture to the prepared baking dish. Press it firmly into an even layer, making sure to compact it as much as possible (this helps the bars to hold together once set).
Prepare the Chocolate Topping (Optional):
In a microwave-safe bowl, combine the chocolate chips and 2 tablespoons of peanut butter. Microwave in 30-second intervals, stirring after each, until the mixture is smooth.
Pour the melted chocolate over the pressed oat mixture. Use a spatula to spread it into an even layer.
Chill and Serve:
Refrigerate the bars for at least 2 hours, or until they are firm and the chocolate is set.
Once set, use the parchment paper overhang to lift the bars out of the pan. Cut into squares or rectangles.
Store:
Keep the bars in an airtight container in the refrigerator for up to 1 week, or freeze for longer storage.
