Preheat fan oven to 170 degrees C. (340 degrees F) Line a square or rectangle baking tin with baking paper. (Spray with a little oil to make the paper stick.)
In a large mixing bowl, add the rolled oats, almond meal, coconut sugar and coconut. Mix together.
Add butter, peanut butter and maple syrup to a pot on the stove and heat on medium high heat until melted, stirring continuously – about 3 minutes. Once melted, stir through the bicarb soda until dissolved.
Make a well in the centre of the dry ingredients and pour the wet mixture in. Mix together with a large spoon, until its well combined.
Spoon out the batter into baking tin that has been lined with baking paper. Press mixture into tin with fingers.
Bake for 23-25 minutes in a fan oven preheated to 170 degrees C, until its golden brown.
Once cooked, remove from oven and let it cool in the tray for 15 minutes. Then, remove and set aside on a wire rack to cool, to room temperature (covered with a tea towel)
Cut slice into 12 even rectangles once its cooled completely. Store in an air tight container for 5 days. I like to keep mine in the fridge, but its fine to keep at room temperature.