Directions
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Preheat oven to 350°F (175°C). Line a small 8×8 baking pan with parchment paper.
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In a bowl, whisk together:
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peanut butter
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Greek yogurt
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honey (or maple syrup)
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egg
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vanilla extract
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Add in the oat flour, baking soda, and cinnamon. Stir until just combined.
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Fold in the chocolate chips if using.
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Pour batter into the prepared pan. Smooth the top with a spatula.
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Bake for 20–23 minutes, or until the edges are golden and the center is set.
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Cool completely, then cut into squares and enjoy!
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Time & Storage
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Prep time: 10 minutes
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Bake time: 20–23 minutes
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Total: ~30 minutes
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Storage: Keep in an airtight container at room temperature for 2 days or refrigerate up to 1 week. You can also freeze them for up to 3 months.
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Tips & Variations
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Swap almond butter for peanut butter for a milder nutty flavor.
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Add a tablespoon of chia or flaxseed for added fiber.
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Top with crushed peanuts or a drizzle of dark chocolate for texture.
FAQ
Q: Can I make these without eggs?
A: Yes! Replace the egg with a flax egg (1 tbsp ground flax + 2.5 tbsp water, let sit 5 mins).
Q: What if I don’t have oat flour?
A: Simply blend rolled oats in a food processor until fine.
Q: Are these sweet enough for kids?
A: Definitely! You can even add an extra tablespoon of honey or a few raisins if they prefer more sweetness.
Tools You’ll Need
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Mixing bowl & spatula
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Measuring cups
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8×8 inch baking dish
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Parchment paper
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