Line an 8-inch x 8-inch square pan or a rectangle 9-inch x 6-inch pan with parchment paper. Set aside.
In a large mixing bowl, combine all the dry ingredients. Set aside.
In a microwave-safe bowl or medium saucepan, combine fresh runny peanut butter, maple syrup, and vanilla. Microwave the bowl for 20 seconds, stir and repeat until the ingredients are smooth and easy to combine to form a sweet peanut butter batter. You can also melt and stir the ingredients in a saucepan under medium heat. Remove from heat when smooth and evenly combined.
Pour the peanut butter/maple mixture onto the dry ingredients.
Combine with a spatula to incorporate all ingredients together and form a sticky batter.
Press the batter all over the prepared square pan. Use a spatula to smoothen the layer and spread evenly.
Freeze while you prepare the chocolate peanut butter ganache.
In a small mixing bowl, combine dark chocolate, peanut butter, and coconut oil. Microwave by 30-second bursts, stirring between, repeat until fully melted.
Remove the pan from the freezer.
Pour the chocolate ganache on top of the bar and evenly spread with a spatula.
Return to the freezer for 5-10 minutes or until the ganache is set.
Slice into 16 bars and store in the fridge in an airtight container for up to 1 week.
You can freeze the bars in ziplock bags and defrost them 2 hours before your breakfast.
Peanut butter swap
Fresh, runny almond butter or cashew butter can be used as a peanut butter replacement. Use the same amount.