1. Line a baking sheet with parchment paper or wax paper. Set aside.
2. In a large, microwave-safe bowl, add peanut butter and maple syrup. Whisk together until well mixed.
3. Heat in 20-second increments in the microwave until warm and fragrant, and the mixture begins to dry out (about 4-7 rounds). Whisk in between heating increments. *Stovetop instructions in Notes.
4. Add oats to the peanut butter mixture. Stir and fold until thoroughly combined.
5. Using a medium cookie scoop, scoop and drop balls of cookie dough onto the prepared baking sheet, evenly spaced apart. Using a fork, flatten cookies to desired thickness.
6. Chill in the freezer for 15-25 mins, until firm. Enjoy! Storing instructions below.

Adapted from my 3 Ingredient No Bake Gluten Free Peanut Butter Granola Bars.

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