Ingredients:

  • 1/2 cup creamy peanut butter
  • 1/3 cup honey
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 1/2 cups rolled oats
  • 1/4 cup flaxseeds
  • 1/3 cup roasted salted peanuts
  • 1/2 cup dark chocolate chips

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper. Note: Leave an overhang on two sides so you can lift the whole block out later.
  2. Combine peanut butter, honey, and coconut oil in a medium saucepan over low heat. Stir constantly until the mixture is smooth and glossy.
  3. Remove the saucepan from heat immediately. Stir in the vanilla extract and sea salt. Note: Adding vanilla at the end prevents the flavor from evaporating.
  4. Mix rolled oats, flaxseeds, and chopped roasted peanuts in a large bowl.
  5. Pour the warm peanut butter mixture over the dry ingredients. Stir until every oat is well coated and glistening.
  6. Transfer the mixture to the lined pan. Press down firmly using a spatula or a flat bottomed glass until the surface is completely level and packed tight.
  7. Fold in the dark chocolate chips by pressing them gently into the top of the mixture.
  8. Chill the pan in the refrigerator for at least 2 hours. Note: Don't rush this, or the bars will warp when you cut them.
  9. Lift the parchment sling out of the pan. Use a sharp chef's knife to slice the block into 18 equal rectangles.