Ingredients:

  • 2 ½ cups Old-Fashioned Rolled Oats
  • ½ cup Toasted Sliced Almonds (or pecans/walnuts)
  • 2 Tbsp Chia Seeds or Ground Flax
  • ½ tsp Salt
  • ½ cup Mini Chocolate Chips (optional)
  • ¼ cup Unsalted Butter
  • ½ cup Creamy Peanut Butter
  • ½ cup Runny Honey (or pure maple syrup)
  • ¼ cup, packed Light Brown Sugar
  • 1 tsp Vanilla Extract

Instructions:

  1. Prepare the Pan and Dry Mix: Line an 8x8 inch pan with parchment paper, leaving an overhang on two sides. In a large mixing bowl, combine the rolled oats, sliced almonds, chia/flax seeds, and salt. Set aside the chocolate chips.
  2. Create the Binder: In a medium saucepan, combine the butter, peanut butter, honey, and brown sugar. Heat gently over low to medium-low heat, stirring constantly until the butter is melted, and the sugar is dissolved, creating a smooth mixture. Do not let the mixture boil fiercely. Remove immediately from the heat and stir in the vanilla extract.
  3. Combine and Press: Pour the warm binder mixture over the dry ingredients in the large bowl. Use a spatula to fold the ingredients together until all the oats are evenly coated and moist. Stir in the mini chocolate chips (if using).
  4. Pack the Mixture: Transfer the mixture to the prepared baking tin. Using the back of the spatula, press the mixture down extremely firmly and evenly into the pan. Compaction is essential for preventing crumbly bars.
  5. Chill and Finish: Place the pan in the refrigerator and chill for a minimum of 2 hours, or until the block is completely set and firm. Use the parchment paper sling to lift the block out, then cut into 12 even bars using a sharp knife. Store the finished bars in an airtight container.