1 cup natural peanut butter
1/2 cup firmly packed brown sugar
1/2 cup milk (I used half and half because I had some leftover)
1 teaspoon vanilla extract
3 cups quick cooking rolled oats
1/2 cup slivered or sliced almonds (I used honey roasted peanuts because I had them on hand)
1 teaspoon ground cinnamon
1/2 cup dried raisins or cranberries (I used cranberries)
Preheat oven to 350 degrees. Lightly coat an 8x8 inch glass baking dish with nonstick cooking spray. In a mixing blow, stir together the peanut butter, brown sugar, milk, and vanilla. Stir in the oats, nuts, cinnamon, and raisins; the batter will be thick. Press the batter into the prepared baking dish using the bottom of a measuring cup or the back of a large serving spoon.
Bake in the preheated oven for 15 to 20 minutes. Let cook on a wire rack before slicing. Slice into 4 rows on one side, then one slice down the middle on the other side, making 8 bards.