Instructions:

• Prepare the Pan: Line a 9-inch round cake pan with parchment paper or lightly grease it with cooking spray.
• Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, cocoa powder, and a pinch of salt. If you’re adding chocolate chips or nuts, mix them in as well.
• Warm the Wet Ingredients: In a small saucepan over low heat, warm the peanut butter and honey (or maple syrup) together until smooth and well combined. Stir constantly to prevent burning. Remove from heat and stir in the vanilla extract.
• Combine Wet and Dry Ingredients: Pour the warm peanut butter mixture over the dry ingredients in the mixing bowl. Stir well until everything is evenly coated and combined.
• Press into Pan: Transfer the mixture into the prepared cake pan. Use a spatula or your hands to press it down firmly and evenly into the pan.
• Chill: Place the pan in the refrigerator and let the cookie cake chill for at least 1-2 hours, or until firm.
• Serve: Once the cookie cake is firm, remove it from the pan using the parchment paper and place it on a serving plate. You can slice and serve it immediately.
• Optional Garnish: If desired, you can garnish the top of the cookie cake with additional chocolate chips, nuts, or a drizzle of melted chocolate before serving.

Enjoy your delicious and easy-to-make no bake cookie cake!