1. Preheat oven to 350℉.

2. In a large bowl, combine all ingredients and mix well. If your peanut butter is solid at room temperature, heat it for 10-15 seconds to make it a more drizzly consistency before adding to the mix.

3. Line a 9×9 inch baking dish or pan with parchment paper. This makes it much easier to remove the bars from your dish once baked.

4. Transfer the mixture to the prepared dish or pan. Very firmly press the mixture into the pan in an even layer — the firmer you press, the better the bars will stick together. If you’re using chocolate chips, sprinkle them on top, then press them down into the bars.

5. Bake for 15-17 minutes or until the center is baked through and the edges are just starting to brown. Start checking at 14 minutes, as all ovens are different.

6. Remove from the oven and place pan on a cooling rack.

7. Let the bars cool completely (this is important) before cutting into 16 squares with a sharp knife.

Notes:

• Use a sharp, non-serrated knife to cut the bars. Don’t drag the knife when cutting; rather, press the knife into the bars.

• This recipe is designed to cut the bars into squares. However, you can also divide the pan into 12-14 longer bars if you prefer.

• If you’re having trouble getting your bars to bind using the recipe with maple syrup, give it a try with honey. Honey is a little stickier.

• For a boost of protein, you can add 1/2 cup of your unflavored, vanilla, or chocolate protein powder and reduce oats by 1/2 cup.