Ingredients:

  • 2 ½ cups (225g) Old-fashioned rolled oats
  • ½ cup (50g) Sliced almonds or chopped walnuts
  • ¼ cup (40g) Flax seeds or chia seeds
  • ½ tsp Sea salt
  • 1 tsp Ground cinnamon
  • ½ cup (125ml) Honey
  • ½ cup (128g) Natural creamy peanut butter or almond butter
  • 1 tsp Pure vanilla extract
  • 1 tbsp Melted coconut oil
  • ½ cup (80g) Mini dark chocolate chips
  • ¼ cup (40g) Dried cranberries or raisins

Instructions:

  1. Preheat oven to 350°F (175°C). Spread the oats and nuts on a bare baking sheet and toast for 10-12 minutes until they smell nutty and appear slightly golden.
  2. While oats toast, combine honey, nut butter, coconut oil, and sea salt in a small saucepan over medium-low heat. Whisk constantly until the mixture just begins to bubble. Remove from heat immediately and stir in the vanilla.
  3. In a large bowl, toss the toasted oats, seeds, and cinnamon. Pour the warm liquid binder over the dry ingredients. Use a sturdy spatula to fold until every oat is coated. Let cool for 5 minutes before folding in the chocolate chips and dried fruit.
  4. Line an 8x8 pan with parchment paper. Transfer the mixture to the pan. Use the back of a flat-bottomed measuring cup to press down firmly with high pressure to eliminate air pockets. Refrigerate for at least 2 hours before slicing into 12 bars.