I'm pretty sure these bars could quite possibly be considered perfectly acceptable as a breakfast option... if you don't have any hang-ups and are open minded like me.
Peanut Butter Chocolate Chunk Oat Bars
slightly adapted from here
For the Bars:
100g (1/2 cup) light brown sugar
265g (1 cup) smooth peanut butter
2 teaspoons vanilla extract
120g (1 cup) plain flour
80g (1 cup) tradition oats
1/4 teaspoon fine sea salt
1 teaspoon baking soda
125ml (1/2 cup) milk
150g (1 cup) dark chocolate chips
For the Drizzle:
1 tablespoon smooth peanut butter
1/4 cup dark chocolate chips
Make the Bars:
Combine the flour, oats, salt and baking soda in a bowl. Set aside.
Preheat the oven to 180C (350F). Line the bottom and sides of a 20cm x 20cm cake pan with foil, leaving plenty of foil overhanging the sides (for easy removal later).
In the bowl of an electric mixer fitted with the paddle attachment on medium speed, beat the sugar and peanut butter until smooth and creamy. Add the vanilla and beat again.
Reduce the speed of the mixer to low and add the dry ingredients. Slowly add the milk and mix until just combined. Stop the mixer, add the chocolate chips and fold in with a spoon or spatula.
Press the dough into the prepared pan and bake for 17 -20 minutes or until lightly golden on top. Leave in the pan to cool completely before using the edges of the foil to lift it out of the pan.
Make the Drizzle:
Combine the peanut butter and chocolate chips in a bowl suspended over a pan of simmering water. Stir until the chocolate has just melted. Remove from the heat, allow it to cool slightly then spoon it into a zip lock bag. Snip a small hole in one corner of the bag and drizzle the chocolate over the bars. Leave the drizzle to set for about 30 minutes before cutting them into bars.