Ingredients

The following ingredients have 4 Servings
  • 2 cups rolled oats (gluten-free if needed)
  • 1/2 cup flour (I used buckwheat flour)
  • 1/2 cup seeds (I used raw and unsalted pumpkin seeds)
  • 1/2 cup nuts (I used raw and unsalted almonds)
  • 1/2 cup dried fruit (I used dried cranberries)
  • 1 tsp ground cinnamon (optional)
  • 2/3 cup peanut butter
  • 2/3 cup maple syrup
  • 1 tsp vanilla extract (optional)

Instruction

  • Preheat the oven to 350ºF or 180ºC.
  • Add the dry ingredients to a large mixing bowl (rolled oats, flour, seeds, almonds, cranberries, and cinnamon) and stir until well combined. Set aside.
  • Add the wet ingredients to a saucepan (peanut butter, syrup, and vanilla extract), stir and cook over medium heat, stirring frequently, until well mixed and smooth.
  • Add the peanut butter mixture to the large bowl and stir until well combined.
  • Transfer the mixture to a lined 8×8 inch (20×20 cm) baking pan. Use a spoon to arrange the mixture fairly evenly in the baking pan and press down firmly, using your hands or the bottom of a drinking glass covered with parchment paper. Feel free to use a different-sized baking pan if you want to.
  • Bake for 20 to 25 minutes or until golden brown. Let it cool down completely. Then remove from the baking pan and cut into 8 to 12 bars.
  • Customize it with shredded coconut, cocoa powder, chocolate chips, chopped dark chocolate, or cacao nibs, and serve with a glass of oat milk, soy milk, or cashew milk.
  • Keep the leftovers in an airtight container at room temperature or in the fridge for 4-7 days.