Notes
Ingredients
- 2 cups (180g) rolled oats
- 1 cup (100g) granola, large clusters broken up
- ⅓ cup (75g) coconut oil or unsalted butter
- ⅓ cup (115g) honey
- ¼ cup (65g) natural peanut or almond butter
- ⅓ cup (50g) mixed seeds (pumpkin, sunflower, chia)
- ⅓ cup (40g) chopped nuts (almonds or walnuts), or omit for nut free
- ⅓ cup (50g) dried fruit, chopped (raisins, cranberries, or dates)
- 1 tsp ground cinnamon
- 1 tsp vanilla extract
- ¼ tsp salt
- Preheat oven to 350°F (175°C). Line an 8 inch square pan with parchment paper, leaving overhang on two sides.
- Warm the honey, nut butter, and coconut oil or butter together in a small saucepan over low heat until smooth. Don't let it boil.
- In a large bowl, combine the oats, granola, seeds, nuts, dried fruit, cinnamon, and salt.
- Pour the warm honey mixture and vanilla over the dry ingredients. Stir until evenly coated and glossy.
- Spoon into the prepared pan and press down firmly into every corner.
- Bake 18 to 22 minutes, until the edges are lightly golden. The center will still look soft, that's normal.
- Cool in the pan at least 30 to 45 minutes before lifting out. Chill an additional hour or two for the cleanest slices, then cut into bars.