Ingredients:
- 3 cups (270g) rolled oats (not instant)
- 1 cup (100g) mixed nuts (almonds, walnuts, pecans), roughly chopped
- ½ cup (60g) shredded coconut (unsweetened)
- ½ cup (75g) seeds (pumpkin, sunflower, flax), mixed
- ½ teaspoon ground cinnamon (2g)
- ¼ teaspoon salt (1.5g)
- ½ cup (120ml) honey
- ½ cup (120ml) natural peanut butter (or other nut butter)
- ¼ cup (60ml) coconut oil, melted
- 1 teaspoon vanilla extract (5ml)
- ½ cup (90g) dried cranberries, chopped (optional)
- ½ cup (90g) chocolate chips (milk, dark, or semi-sweet) (optional)
Instructions:
- Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift out the bars.
- In a large mixing bowl, combine rolled oats, chopped nuts, shredded coconut, mixed seeds, cinnamon, and salt. Mix well.
- In a small saucepan over low heat (or in the microwave), combine honey, peanut butter, and coconut oil. Heat until melted and smooth, stirring occasionally. Remove from heat and stir in vanilla extract.
- Pour the melted wet ingredients over the dry ingredients. Stir until everything is evenly coated.
- Gently fold in any desired mix-ins, such as dried cranberries or chocolate chips.
- Transfer the mixture to the prepared baking pan. Use a rubber spatula or your hands (slightly dampened) to firmly press the mixture into an even layer. This is crucial for the bars to hold together.
- Cover the pan tightly with plastic wrap and refrigerate for at least 1-2 hours, or preferably overnight, to allow the bars to set completely.
- Once chilled, lift the granola bars out of the pan using the parchment paper overhang. Cut into 12 even-sized bars. Serve and enjoy!