Step 1

Preheat oven to 340 degrees F (171 C).

Step 2

In a large mixing bowl, combine oats and sugar. (Note: this helps add an extra crispiness to the final product and sweetens it up a bit more. But if you're sugar conscious, it's optional. However, I recommend it!)

Step 3

Warm peanut butter, oil, and maple syrup or agave in a small skillet or saucepan until thoroughly combined and pourable.

Step 4

Pour over oats and quickly toss/stir to combine. If it appears too wet, add more oats (mine was just right).

Step 5

Spread evenly on a large baking sheet (or two small baking sheets) and bake for 18-22 minutes, or until evenly golden brown. Watch closely as it tends to brown quickly near the end. IMPORTANT: Toss once around the 15-minute mark to ensure even baking.

Step 6

Remove from oven, toss gently to release heat and let cool completely on the pan.

Step 7

Transfer to mixing bowl or storage container and add chocolate chips (optional) and stir or shake.

Step 8

Eat with almond milk - my favorite. Sliced bananas take it to the next level.

Step 9

Will keep fresh for up to two weeks. Freeze after that.