• Line an 8-inch x 8-inch square pan with parchment paper. Lightly oil the paper with coconut oil. Set aside.

Oat Mixture

• In a large non-stick saucepan, add coconut oil, maple syrup, and coconut sugar. Bring over medium heat, stirring constantly. Cook until a gentle simmer forms and the sugar has completely melted.
• Remove from the heat and stir in the vanilla extract. Stir and cook an extra minute until all the ingredients are well combined.
• In a large mixing bowl or the bowl of a stand mixer, add quick oats and salt and pour the warm liquid mixture on top.
• Stir the ingredients together using a paddle attachment or silicone spatula until they form a sticky oat mixture.
• Press about half of the mixture all over the prepared baking dish or slightly more, depending on how thick you want your bar. But keep at least 1/2 cup of your oat mixture for the top of your bar at the end.
• Pop the pan in the fridge while preparing the chocolate peanut butter layer.

Chocolate Filling

• In a non-stick saucepan, over low-medium heat, melt chocolate chips and peanut butter until smooth.
• Remove the pan from the fridge and pour the warm chocolate peanut butter mixture over it. Spread evenly with a silicone tool. Then, sprinkle the remaining oat mixture all over the bar.

Refrigerate overnight

• Place the chocolate oatmeal bar overnight in the fridge to firm up.
• Slice the next day into 16 squares.

Storage

• Store leftovers in the fridge in an airtight container for up to 5 days or freeze for up to 1 month in zip-lock bags.