Whole grain, seeds, nuts, and dry fruit…does it get better? Yes! They’ve got nut butter! This recipe is flexible. You can sub sweeteners (except don’t use fake sweeteners); you can use whatever type of nuts or seeds you like. You can add candied ginger in place of dried fruit. Use raisins, currants, or dried chopped cherries – your choice. Makes 16 breakfast bars or 32 snack bars.
Original recipe makes 16 bars
1 teaspoon coconut oil, or as needed
4 cups rolled oats
1/4 cup sliced almonds
1/4 cup chopped walnuts
1/4 cup sunflower seeds
1/2 cup unsweetened coconut flakes
1/2 teaspoon ground cinnamon
1/2 cup raisins
1/4 cup turbinado sugar
1/4 cup agave nectar
1/4 cup coconut butter
1/4 cup peanut butter
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract
1 hr 30 mins
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9×13-inch baking dish with coconut oil.
- Stir rolled oats, almonds, walnuts, sunflower seeds, and coconut together onto a large baking sheet; spread the oat mixture out on a baking sheet.
- Toast in the preheated oven until golden brown, 8 to 10 minutes, stirring after 5 minutes.
- Pour the oat mixture into a large bowl and mix in cinnamon.
- Stir raisins, turbinado sugar, agave nectar, coconut butter, peanut butter, and sea salt together in a saucepan. Place saucepan over medium-low heat, bring the mixture to a boil, and boil for 1 minute. Remove the mixture from the heat and stir in vanilla extract.
- Pour the hot mixture over the oat mixture and stir until the dry ingredients are moistened.
- Press the mixture into the prepared baking dish until even and densely packed. Refrigerate for 1 hour to set up.
- Turn the mixture out of the pan, cut into 16 bars, and wrap bars in waxed paper. If desired, cut bars in half to make 32 snack-size bars.
Calories: 205 kcal
Carbohydrates: 27.6 g
Cholesterol: 0 mg
Fat: 9.4 g
Fiber: 4 g
Protein: 4.8 g
Sodium: 79 mg