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.
- 1 teaspoon coconut oil, or as needed
- 4 cups rolled oats
- ¼ cup sliced almonds
- ¼ cup chopped walnuts
- ¼ cup sunflower seeds
- ½ cup unsweetened coconut flakes
- ½ teaspoon ground cinnamon
- ½ cup raisins
- ¼ cup turbinado sugar
- ¼ cup agave nectar
- ¼ cup coconut butter
- ¼ cup peanut butter
- ½ teaspoon sea salt
- ½ teaspoon vanilla extract
- 1 Preheat oven to 350 degrees F (175 degrees C).
- 2 Grease a 9x13-inch baking dish with coconut oil.
- 3 Stir rolled oats, almonds, walnuts, sunflower seeds, and coconut together onto a large baking sheet; spread the oat mixture out on a baking sheet.
- 4 Toast in the preheated oven until golden brown, 8 to 10 minutes, stirring after 5 minutes.
- 5 Pour the oat mixture into a large bowl and mix in cinnamon.
- 6 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.
- 7 Pour the hot mixture over the oat mixture and stir until the dry ingredients are moistened.
- 8 Press the mixture into the prepared baking dish until even and densely packed. Refrigerate for 1 hour to set up.
- 9 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 205.3
- Carbohydrate 27.6 g
- Fat 9.4 g
- Fiber 4 g
- Protein 4.8 g
- Saturated Fat 4.4 g
- Sodium 78.7 mg
- Sugar 10.6 g