Ingredients:

  • 1 cup (85g) old-fashioned whole rolled oats
  • ⅓ cup (43g) whole wheat flour (or almond meal for gluten-free)
  • 1 ½ teaspoons ground cinnamon
  • ¼ teaspoon salt
  • ¼ cup (56g) coconut oil, melted
  • ¼ cup (63g) nut butter (peanut, almond, or cashew)
  • ¼ cup (85g) honey
  • ¼ cup (50g) coconut sugar (or packed light/dark brown sugar)
  • 2 teaspoons pure vanilla extract
  • ¾ cup (128g) raisins
  • Optional: ¾ cup (100g) chopped nuts (walnuts, pecans, or almonds)

Instructions:

  1. Preheat the oven to 325°F (163°C). Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
  2. In a large bowl, combine all ingredients (oats, flour, cinnamon, salt, coconut oil, nut butter, honey, sugar, vanilla extract, raisins, and optional nuts). Mix well until everything is evenly combined.
  3. Transfer the mixture to the prepared baking pan. Press firmly and evenly into the pan – pack it tight! Bake for 25-28 minutes, or until the top is set and golden brown around the edges.
  4. Remove the pan from the oven and let it cool completely on a wire rack (about 1 hour). Then, transfer the pan to the refrigerator and chill for at least 1 more hour to firm up.
  5. Use the parchment paper overhang to lift the bars from the pan. Cut into desired sizes. Enjoy!