Ingredients
Equipment
Method
- Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- In a medium saucepan over medium-low heat, combine the peanut butter and honey. Stir continuously until the mixture is completely melted and smooth. Avoid letting it bubble or boil.
- Remove the pan from the heat. Stir in the vanilla extract and salt. Add the rolled oats to the saucepan and mix with a spatula until all the oats are evenly coated.
- Transfer the oat mixture into the prepared pan. Press down very firmly and evenly with a spatula or your hands to compact the mixture. This step is crucial for helping the bars hold their shape.
- Refrigerate for at least 30-60 minutes, or until the bars are firm to the touch.
- Once chilled and firm, use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board and slice into 12 even bars. Serve immediately or store for later.
Nutrition
Notes
Storage: Store in an airtight container in the refrigerator for up to 1 week.
Variations: Feel free to add 1/2 cup of mix-ins like mini chocolate chips, chopped nuts, or dried fruit.
Variations: Feel free to add 1/2 cup of mix-ins like mini chocolate chips, chopped nuts, or dried fruit.
