Rolled Oat Peanut Butter Bars

This makes a good crumble also.
(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)

Put:
(one of these whole grain flour options)
2 c wheat or teff
OR
2 1/4 c spelt or rice
OR
2 2/3 c oat
1 c roasted & salted peanuts,
if not add 1/2 t salt
1 c peanut butter with salt,
if not with salt, add 1/2 t salt
2 c rolled oats
2/3 c honey
2 c water
& mix in the mixer or with a spatula.

Preheat oven at 350º

To keep the bars from sticking, oil sides & bottom of a 9x13 glass pan with:
1/2 t virgin coconut or olive oil

Sprinkle:
1/3 c unsweetened shredded coconut or flakes
in the bottom of the pan.

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Pour the mixture into the pan.

Press mixture with a spatula or back of a large spoon, making it thicker around the edges & thinner in the middle.

Bake uncovered at 350º for 30 - 35 min.

Loosen the bars from the pan by going around the pan with a sharp knife between the pan & the bars.

Cut into rectangles.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.