ADVERTISEMENT
Serving: Enjoy at room temperature or straight from the fridge for a firmer texture.
Storage: Store in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
Freezing: Wrap bars individually and freeze for up to 2 months. Thaw at room temperature.
Variations:
Nut-Free: Use sunflower seed butter or tahini instead of peanut butter.
Chocolate Drizzle: Melt additional dark chocolate and drizzle over the top before chilling.
Crunchy Version: Toast the oats in the oven at 350°F (175°C) for 8–10 minutes before mixing for a slightly crunchy texture.
Protein Boost: Stir in a scoop of protein powder or collagen peptides.
FAQ:
Q: Can I use quick oats instead of rolled oats?
A: Yes, though the texture will be softer and less chewy. Rolled oats hold their shape better.
Q: Are these bars gluten-free?
A: Yes—just be sure to use certified gluten-free oats.
Q: Can I make them vegan?
A: Use maple syrup instead of honey and vegan chocolate chips for a fully plant-based version.
Q: What’s the best way to keep them from falling apart?
A: Press the mixture very firmly into the pan and chill well before slicing. Using enough binding agent (peanut butter and honey) is key.
ADVERTISEMENT
