Ingredients
The following ingredients have 7 Servings
- 1/2 cup (100g) packed brown sugar
- 1 cup (250g) chunky or creamy peanut butter
- 2 teaspoons pure vanilla extract
- 1 cup (127g) whole wheat flour (spoon & leveled)
- 1 cup (85g) old-fashioned whole rolled oats
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (120ml) milk (I used almond milk, but use whichever you prefer)
- 1/2 cup (90g) dairy-free chocolate chips (or regular chocolate chips)
- 1/2 cup (70g) raisins (or whichever mix-ins you’d like)
Instruction
- Preheat oven to 350°F (177°C). Line a 8×8 baking dish with parchment paper or spray with nonstick spray. Set aside.
- With an electric or stand mixer fitted with a paddle attachment, mix the brown sugar and peanut butter on medium speed until light in color and fluffy, about 3 minutes. Mix in the vanilla, scraping down the sides as needed.
- On medium speed, add in the flour, oats, salt, and baking soda. The dough will be very thick and clumpy, but it will come together. Slowly add the milk in a steady stream, mixing until a dough forms. Fold in chocolate chips and raisins. Use your hands to make sure everything is combined, if needed.
- Once dough is completely combined, press it lightly into the prepared baking dish. Bake for about 17-20 minutes until the bars are lightly golden and set. Allow to cool completely and cut into squares. I keep mine in the refrigerator in a covered container. Bars will be good stored up to 2 weeks.
