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1
In a medium-sized mixing bowl, combine the oats with the TVP or crushed nuts.
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2
Set aside.
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3
Into a microwaveable spouted container (like a glass measuring cup), add the peanut butter, honey and vanilla.
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4
Microwave for 30 seconds.
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5
To the heated mixture, stir in the salt and any additional spice youd like (cinnamon, nutmeg, etc.).
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6
Add milk to the wet mixture and stir again.
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7
If youd like you can add sweetener of any sort to the mix.
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8
If youll be using chocolate, though, its probably unnecessary.
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9
Use a spoon or your hands to evenly coat the oat mixture with the wet mixture.
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10
Pour the wet mixture over the oat mixture in the bowl and stir until evenly distributed.
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11
If youd like, you can throw in raisins or chocolate chips at this point.
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12
You could probably increase the milk by a little bit if you needed to, depending on your ingredients.
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Line a small baking dish with a piece of waxed paper large enough to come up and hang over all sides.
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14
(You can criss-cross two pieces if necesary.)
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Mash the mixture down into the pan, being sure to evenly fill all corners.
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Continue mashing until the mixture is densly packed and even.
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17
(This is similar to making Rice Krispie Treats.)
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18
Cover the baking dish and place in the refrigerator for 3 hours.
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19
(You can probably speed this up using the freezer, but make sure it is well covered to avoid humidity issues.)
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20
When chilled, remove the pan from the fridge and use the waxed paper overhang to lift the rectangle out of the baking pan.
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It will come out as one big, pliable piece.
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22
Use a large knife to cut the rectangle into 8 meal-sized or 16 snack-sized bars.
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Keeping the bars on the waxed paper, you can melt chocolate chips to use for drizzling or dipping if you like, or you can leave the bars as they are.
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24
Refrigerate uneaten bars in an airtight container.
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25
They will keep for several days this way.
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Or, for the sake of transportability, you can seal the bars in individual small sandwich bags in the refrigerator for grab-and-go ease.
