Toasty oats and chopped peanuts get bound together in a warm, glossy peanut butter mixture, then pressed flat and baked until deep golden and fragrant. A hint of cinnamon and vanilla rounds out the flavor, and slow, undisturbed cooling is what gives you those big, satisfying clusters instead of loose crumbs. Break it into chunks for snacking straight from the container, or scatter it over a bowl for breakfast with something cold and creamy underneath. It's a solid make-ahead staple to keep stocked in a plant-based pantry, and it holds its crunch for weeks in an airtight container. This one earns its place in regular rotation for anyone following a vegan diet.
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Preheat the oven to 325°F (165°C). Line a large rimmed baking sheet with parchment paper.
In a large mixing bowl, stir together the rolled oats, chopped peanuts, brown sugar, cinnamon, and salt until evenly combined.
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