Rolled Oat Peanut / Almond Butter Bake

(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 1/2 c water
& mix in the mixer or with a spatula.
Pour the mixture into a 9x13 glass pan.

Preheat oven at 350º

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Bake uncovered at 350º for 40 - 45 min.

Loosen from the pan by going around the pan with a sharp knife & cut into rectangles.

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