• 3 cups old-fashioned rolled oats (use verified gluten-free, if needed)
  • 3/4 cup natural peanut butter
  • 1/3 cup maple syrup (you can substitute honey)
  • 1/2 cup mini chocolate chips
  • 2 whole eggs (or use flax egg for vegan-friendly)


  1. Preheat oven to 350℉. In a large bowl, combine all ingredients and mix well.
  2. Line a 9×9 inch baking dish or pan with parchment paper. Transfer mixture to the prepared dish or pan. Very firmly press the mixture into pan in an even layer. If desired, sprinkle additional chocolate chips over top, pressing them into the mixture.
  3. Bake for 15-17 minutes or until center is baked through and edges are just starting to brown. Start checking at 14 minutes as all ovens are different. Remove from the oven and place pan on a cooling rack.
  4. Let the bars cool completely (this is important) before cutting into 16 squares or 12-14 bars with a sharp knife.


  • Use a nut butter with a drizzly consistency to avoid bar becoming dry. Substitute nut or seed butter for a peanut-free version!
  • Optional add ins: pinch or two of salt (omit if peanut butter is salted), walnuts, pecans, almond, chia seed, sunflower seeds,
    pumpkin seeds or dried fruit
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