3 cups rolled oats (gluten free for GF eaters)
2 Tbsp organic cane sugar (or sub granulated)
1/4 cup olive, grape seed or melted coconut oil (I use coconut oil for everything)
1/4 cup creamy natural salted peanut butter
1/4 cup maple syrup, agave nectar (or sub honey if not vegan)
1/3 cup dairy-free dark chocolate chips (minis would work great, too!)
(I also add cran-raisins before I put mine in a container.)
Preheat oven to 340 degrees F.
In a large mixing bowl combine oats and sugar. (Note: this helps add an extra crispiness to the final product and sweetens it up a bit more. But if you're sugar conscious, it's optional. However, I recommend it!)
Warm peanut butter, oil, and maple syrup or agave in a small skillet or saucepan until thoroughly combined and pourable.
Pour over oats and quickly toss/stir to combine. If it appears too wet, add more oats (mine was just right).
Spread evenly on a large baking sheet (or two small baking sheets) and bake for 18-22 minutes, or until evenly golden brown. Watch closely as it tends to brown quickly near the end. IMPORTANT: Toss once around the 15-minute mark to ensure even baking.
Remove from oven, toss gently to release heat and let cool completely on the pan.
Transfer to mixing bowl or storage container and add chocolate chips (optional) and stir or shake.
Eat with almond milk, yogurt - my favorite. Sliced fruit takes it to the next level.
Will keep fresh for up to two weeks. Freeze after that.