Oats: Make sure to use certified gluten-free quick oats (as most oats are processed in the same facilities as gluten-containing grains and there may be cross-contamination). Instant quick oats create a softer texture, while rolled oats provide a chewier texture. Avoid steel-cut oats. 

Peanut Butter: I recommend using creamy peanut butter for this (as opposed to chunky peanut butter). You can also substitute the peanut butter with other nut butters (such as almond butter, cashew butter).

Maple Syrup: I used maple syrup as a natural sweetener, but you can also use agave nectar if you prefer. Alternatively, if you are not vegan, you can also use honey instead.

Chocolate: I used dairy-free chocolate to keep this recipe dairy-free. However, if you are not lactose-intolerant, go ahead and use regular chocolate instead.

Sea Salt: I like adding a sprinkle of sea salt on top of the chocolate for a sweet-savory flavor (but this is optional).

Optional Toppings: Feel free to add chopped nuts, dried fruits (such as cranberries, raisins, cherries), shredded coconut, or seeds (chia seeds, flax seeds, pumpkin seeds, and sunflower seeds).

Add a Protein Boost: Mix a scoop of your favorite protein powder with the oats before pouring it into the pan.