Line a 9x9 baking tin with parchment paper and set aside.
Toast your oats and peanuts in a 176 C oven for around 15 minutes or until slightly golden brown.
Place the medjool dates in a food processor and process for about 1 minute to form a "dough" like consistency.
Place the oats, peanuts and dates in a large bowl and mix until combined.
In a small saucepan and over low heat, warm the maple syrup, coconut oil and peanut butter. Stir and pour over the oat mixture, and then mix until combined.
Transfer the mixture into the prepared baking tin, spread into an even layer, pressing down with a spatula or a spoon until it's tightly packed and smooth.
Cover with cling film, place in the freezer to firm up for around 15 minutes. Once firm, lift bars out of the baking tin and slice into 8-10 bars. Enjoy!