In a pan or pot, combine peanut butter and honey. Cook and stir over medium-low heat until melted and blended (around 30 seconds). Remove from heat and stir in oats. If the mixture seems dry before pressing it into the pan, add a little more peanut butter and/or honey until the mixture comes together. Some peanut butters are thicker and more dry than others.

Spread mixture into a greased 9 inch square pan. Press lightly with a spatula. For thicker bars, use an 8 inch square pan. For thinner bars, use a 10 inch square pan.

OPTION 1: Cool to room temperature. Cover with cling film and chill for one hour in the fridge. Then cut into your serving size preference.

OPTION 2: Bake in oven at 180c/350f/Gas Mark 4 for 12-15 mins or until the oats start to toast around the edges and turn a light brown on top. Remove from oven and cool to room temperature. Cover with cling film and chill for one hour in the fridge. Then cut into your serving size preference. For thicker bars, use an 8 inch square pan. For thinner bars, use a 10 inch square pan.

Place bars into an airtight container. You can leave them on countertop for upto one week. Refrigerated for two weeks. The bars can also be frozen for up to two months. To thaw, leave them in the fridge overnight.

You can add in fruit, shredded coconut, chocolate, dried fruit, cinnamon while adding in the oats if desired.