Ingredients:

  • 2 ½ cups (225g) Old-fashioned rolled oats
  • ½ cup (60g) Chopped almonds or walnuts
  • ¼ tsp (1.5g) Fine sea salt
  • ½ tsp (1g) Ground cinnamon
  • ½ cup (170g) Pure honey
  • ½ cup (128g) Creamy peanut butter or almond butter
  • 1 tsp (5ml) Pure vanilla extract
  • 1/3 cup (60g) Mini dark chocolate chips
  • ¼ cup (40g) Dried cranberries or raisins

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. In a dry skillet over medium heat, toast the oats and chopped nuts for 3-5 minutes until fragrant and golden. Transfer to a large mixing bowl and stir in the sea salt and ground cinnamon.
  2. In a small saucepan over medium-low heat, combine the honey and nut butter. Stir continuously until the mixture begins to bubble slightly and reaches a smooth, pourable consistency. Remove from heat and stir in the vanilla extract.
  3. Pour the warm honey mixture over the toasted oat base. Fold with a spatula until all ingredients are thoroughly coated. Allow the mixture to cool for 5 minutes.
  4. Fold in the mini chocolate chips and dried cranberries. Transfer the mixture to the prepared pan and press down very firmly using the bottom of a flat measuring cup to ensure the bars hold their shape.
  5. Refrigerate the pan for at least 1 hour until firm. Lift the parchment paper to remove the block and slice into 12 even rectangles using a sharp chef's knife.