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1. Preheat the oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.
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2. Lightly grease the exposed sides of the pan with a bit of butter or peanut butter so the bars release easily.
0.8 cup Natural creamy peanut butter,
0.2 cup Unsalted butter, melted and cooled slightly
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3. In a large bowl, whisk together the rolled oats, whole wheat flour, baking powder, fine sea salt, and ground cinnamon until evenly combined.
2 cup Rolled oats,
0.5 cup Whole wheat flour,
1 tsp Baking powder,
0.5 tsp Fine sea salt,
0.5 tsp Ground cinnamon
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4. In a separate medium bowl, whisk the natural creamy peanut butter, honey, brown sugar, vanilla extract, and melted butter until smooth and glossy.
0.8 cup Natural creamy peanut butter,
0.5 cup Honey,
0.2 cup Brown sugar,
2 tsp Vanilla extract,
0.2 cup Unsalted butter, melted and cooled slightly
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5. Whisk the milk, plain Greek yogurt, and brewed coffee into the peanut butter mixture until fully combined and no streaks remain.
0.8 cup Milk (dairy or plant-based),
0.5 cup Plain Greek yogurt,
0.2 cup Brewed coffee, strong and cooled
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6. Pour the wet mixture into the bowl with the dry ingredients and stir with a spatula until just combined and all oats are coated.
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7. Fold in most of the dark chocolate chips, reserving a small handful for sprinkling on top.
0.8 cup Dark chocolate chips
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8. Spread the batter evenly into the prepared pan, smoothing the top with a spatula. Sprinkle the reserved dark chocolate chips and chopped peanuts, if using, evenly over the surface.
0.8 cup Dark chocolate chips,
0.2 cup Chopped peanuts (optional topping)
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9. Bake for 25 to 30 minutes, until the edges are set, the top is lightly golden, and a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.
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10. Place the pan on a wire rack and let the bars cool completely in the pan, about 1 hour, so they firm up and slice cleanly.
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11. Once cool, lift the slab out using the parchment overhang and place on a cutting board. Sprinkle with flaky sea salt if using, then cut into 9 squares. Store leftovers in an airtight container at room temperature for 2 days or in the fridge for up to 5 days.
0.1 tsp Flaky sea salt (optional garnish)
By james