Yield: 12-16 BARS, depending how large you cut them
1/2 cup (100g) packed brown sugar
1 cup (250g) creamy peanut butter (or chunky)
2 teaspoons vanilla extract
1 cup (127g) whole wheat flour
1 cup (80g) old-fashioned rolled oats
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (120ml) milk (I used almond milk, but use whichever you prefer)
1/2 cup (90g) dairy-free chocolate chips (or regular chocolate chips)
1/2 cup (70g) raisins (or whichever mix-ins you’d like)
Preheat oven to 350F degrees. Line a 8×8 baking dish with parchment paper or spray with nonstick spray. Set aside.
With an electric or stand mixer fitted with a paddle attachment, mix the brown sugar and peanut butter on medium speed until light in color and fluffy, about 3 minutes. Mix in the vanilla, scraping down the sides as needed.
On medium speed, add in the flour, oats, salt, and baking soda. The dough will be very thick and clumpy, but it will come together. Slowly add the milk in a steady stream, mixing until a dough forms. Fold in chocolate chips and raisins. Use your hands to make sure everything is combined, if needed.
Once dough is completely combined, press it lightly into the prepared baking dish. Bake for about 17-20 minutes until the bars are lightly golden and set. Allow to cool completely and cut into squares. I keep mine in the refrigerator in a covered container. Bars will be good stored up to 2 weeks.
Additional Notes: *I melted 3 tablespoons of chocolate chips with 1 tablespoon of peanut butter for the chocolate drizzle. This is completely optional. Be sure to use whichever mix-ins you like instead of the called for chocolate chips and raisins.