Ingredients:

  • 3 cups (300g) old fashioned rolled oats
  • 1 cup (125g) raw almonds or walnuts, roughly chopped
  • 1/2 cup (65g) sunflower seeds or pepitas
  • 1/2 cup (40g) shredded unsweetened coconut
  • 1 tsp ground cinnamon
  • 1/2 tsp sea salt
  • 1/2 cup (125g) creamy natural peanut butter
  • 1/2 cup (170g) honey or pure maple syrup
  • 2 tbsp (30g) coconut oil
  • 1 tsp pure vanilla extract
  • 1/2 cup (80g) dried cranberries or tart cherries
  • 1/3 cup (60g) dark chocolate chips (70% cocoa)

Instructions:

  1. Preheat your oven to 325°F (165°C). Spread the 3 cups of oats, chopped almonds, sunflower seeds, and coconut on a large baking sheet.
  2. Toast the dry ingredients for 8-10 minutes until you smell a nutty aroma and the coconut looks golden. Remove from oven and transfer to a large mixing bowl.
  3. In a medium saucepan over medium heat, combine the peanut butter, honey, and coconut oil. Bring to a gentle simmer until the mixture is smooth and just starts to bubble.
  4. Remove the saucepan from heat and stir in the vanilla extract, cinnamon, and sea salt.
  5. Pour the liquid binder over the toasted oat mixture. Add the dried cranberries and stir until every ingredient is thoroughly and evenly coated.
  6. Line a 9x9 inch pan with parchment paper, leaving an overhang on the sides. Transfer the mixture to the pan.
  7. The Great Press: Use a second flat-bottomed pan or heavy glass to firmly compress the mixture into the corners. Press with significant force to eliminate air pockets.
  8. Bake for 15-20 minutes until the edges are a deep golden brown. The center will still look a bit soft, but it will firm up as it cools.
  9. Allow the bars to cool at room temperature for at least 1 hour. If you're in a hurry, pop the pan in the fridge for 30 minutes after it hits room temperature.
  10. Lift the parchment paper out of the pan. Use a long, sharp knife to cut into 12 even bars. Listen for the crunch of the toasted nuts as you slice.