6 cups quick-cooking oats
1 cup whole-wheat flour
1/2 cup sweetened coconut flakes
1 1/2 cups maple syrup
1 cup crunchy peanut butter
1/4 cup oil
1/2 tsp. salt

In a large bowl, mix the first 3 dry ingredients: oats, whole wheat flour, coconut flakes. Set aside.

In a medium microwavable bowl, combine maple syrup and peanut butter. Microwave about 1 minute to soften the consistency of the peanut butter. Stir. Mix in the oil and salt.

Preheat oven 300°F. Pour peanut butter mixture over the dry ingredients. Stir. Grease 2 sheet pans. Spread evenly onto the sheet pans.

Place sheet pans on separate racks in the oven.

Bake at 300°F for 25 minutes. Remove from oven. Stir. Bake 10 to 12 more minutes until light golden brown.

Stir. Let cool to room temperature. Store in an airtight container for 3 to 6 months.

VARIATIONS:

Reduced-sugar version: Remove the 1 1/2 cups maple syrup. Replace with 1/2 cup water and 1/2 cup maple syrup.

Double the recipe: Use an entire can of quick-cooking oats (about 12 cups) and an entire 16 to 18 ounce container of crunchy peanut butter.

Submitted by: Lindsey S.