Chewy oat bars with honey, seeds, coconut and fruit. Nut-free, easy, and perfect for anytime snacking.
# What You’ll Need:
→ Dry Ingredients
01 - 2 1/2 cups old-fashioned rolled oats
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 cup pumpkin seeds (pepitas)
04 - 1/2 cup sunflower seeds
05 - 1/2 cup dried cranberries or raisins, roughly chopped
06 - 1/4 cup mini chocolate chips, optional
07 - 1/4 teaspoon fine sea salt
08 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
09 - 1/2 cup honey
10 - 1/4 cup sunflower seed butter or tahini
11 - 1/4 cup coconut oil, melted
12 - 1 teaspoon pure vanilla extract
# How To Make It:
01 - Preheat the oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang on the sides for easy removal.
02 - In a large mixing bowl, mix together rolled oats, shredded coconut, pumpkin seeds, sunflower seeds, dried cranberries or raisins, mini chocolate chips if desired, sea salt, and ground cinnamon until evenly distributed.
03 - In a small saucepan over low heat, stir together honey, sunflower seed butter or tahini, melted coconut oil, and vanilla extract until the mixture is smooth and gently warmed.
04 - Pour the warmed wet ingredients over the dry mixture and mix thoroughly with a spatula until all components are fully coated.
05 - Transfer the mixture to the prepared pan. Press it firmly and evenly into the corners using the back of a spoon or the base of a measuring cup to ensure compactness.
06 - Bake on the center rack for 20 to 25 minutes, or until the bars are golden brown around the edges.
07 - Place the pan on a wire rack and allow to cool completely. Once cooled, lift the slab out using the parchment paper and cut into 12 uniform bars.
08 - Store bars in an airtight container at room temperature for up to 1 week, or refrigerate for longer freshness.
