Ingredients
Scale
- 2 1/2 cups old-fashioned rolled oats
- 1/2 cup creamy peanut butter or almond butter
- 1/3 cup honey or pure maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
- 1/4 cup chopped nuts or sunflower seeds
- 1/4 cup dried cranberries or raisins
Instructions
- Line an 8×8-inch square baking pan with parchment paper. Leave a little extra paper hanging over the sides to make it easy to lift the bars out later.
- In a small saucepan over medium-low heat, combine the peanut butter, honey, and coconut oil. Stir constantly until the mixture is completely melted and smooth. Remove from heat and stir in the vanilla extract and salt.
- Place the rolled oats, chopped nuts, and dried fruit in a large mixing bowl. Pour the warm liquid mixture over the dry ingredients. Stir well until every oat is thoroughly coated. Let the mixture cool for about 5 minutes before folding in the chocolate chips so they don’t melt completely.
- Transfer the mixture to your prepared baking pan. Use a spatula or the bottom of a flat measuring cup to press the mixture down very firmly. Pressing hard is the secret to bars that stay together and don’t crumble.
- Place the pan in the refrigerator for at least 2 hours, or until the bars are completely firm. Lift the parchment paper out of the pan and place it on a cutting board. Use a sharp knife to slice into 12 rectangular bars.
- Cook Time: 20 minutes
- Diet: Vegetarian, Vegan, Gluten-Free