Directions

1. Preheat oven to 350°F (175°C). Line a small 8×8 baking pan with parchment paper.

2. In a bowl, whisk together:

   • peanut butter

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   • Greek yogurt

   • honey (or maple syrup)

   • egg

   • vanilla extract

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3. Add in the oat flour, baking soda, and cinnamon. Stir until just combined.

4. Fold in the chocolate chips if using.

5. Pour batter into the prepared pan. Smooth the top with a spatula.

6. Bake for 20–23 minutes, or until the edges are golden and the center is set.

7. Cool completely, then cut into squares and enjoy!

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Time & Storage

• Prep time: 10 minutes

• Bake time: 20–23 minutes

• Total: ~30 minutes

• 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

• Swap almond butter for peanut butter for a milder nutty flavor.

• Add a tablespoon of chia or flaxseed for added fiber.

• 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

• Mixing bowl & spatula

• Measuring cups

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• 8×8 inch baking dish

• Parchment paper