Ingredients:
1 cup creamy peanut butter
1/2 cup maple syrup (or agave syrup)
1/4 cup coconut oil, melted
1 teaspoon vanilla extract
2 cups rolled oats (use gluten-free oats if needed)
1/2 teaspoon salt
1/2 cup dairy-free chocolate chips (ensure they’re vegan)
Instructions:
Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper or lightly grease it.
Mix wet ingredients: In a large bowl, combine the creamy peanut butter, maple syrup (or agave syrup), melted coconut oil, and vanilla extract. Stir until smooth and well combined.
Add dry ingredients: Add the rolled oats and salt to the bowl with the wet ingredients. Mix everything together until evenly combined.
Add chocolate chips: Gently fold in the dairy-free chocolate chips until they are evenly distributed throughout the mixture.
Press into pan: Transfer the mixture into the prepared baking pan. Use a spatula or your hands to press it evenly into the pan, smoothing the top.
Bake: Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the bars are set in the center.
Cool and slice: Remove from the oven and let it cool completely in the pan on a wire rack. Once cooled, lift the bars out of the pan using the parchment paper and place them on a cutting board. Slice into bars or squares.
Enjoy! Store the bars in an airtight container at room temperature for up to a week, or refrigerate for longer freshnes
