Ingredients
• 1 cup (250g) natural creamy peanut butter (unsweetened, oil-separated—stir well)
• ½ cup (120ml) pure maple syrup or honey
• 2 tbsp coconut oil (or butter for richness)
• 1½ cups (135g) old-fashioned rolled oats
• ¼ cup (25g) ground flaxseed (for fiber & binding—optional but recommended)
• ¼ tsp sea salt
• ½ tsp vanilla extract
• Optional mix-ins:
– ⅓ cup mini dark chocolate chips
– 2 tbsp chia seeds
– Pinch of cinnamon
Instructions
- Line an 8×8″ pan with parchment (overhanging edges for easy lift).
- In a saucepan over low heat, warm peanut butter, maple syrup, and coconut oil, stirring until smooth and glossy (2–3 min). Remove from heat.
- Stir in vanilla and salt. Add oats, flaxseed, and any optional mix-ins—mix until fully coated.
- Press mixture very firmly into pan (use a flat-bottomed glass or spatula—this prevents crumbly bars!).
- Chill 2+ hours (or freeze 45 min) until set. Lift out, slice into 12 bars.
- Store airtight in fridge up to 2 weeks (they firm and improve with time!). For grab-and-go, wrap individually.
PREP TIME & NUTRITION (per bar, makes 12):
Prep Time: 10 min | Cook Time: 3 min | Total Time: 2 hr 15 min (mostly chilling) | Servings: 12 | Calories: 180 | Net Carbs: 12g | Fats: 11g | Protein: 5g