Wholesome oats, honey, seeds, and fruit combine for chewy, nut-free bars ideal for snacking anywhere.
# What You Need:
→ Dry Ingredients
01 - 2 1/2 cups old-fashioned rolled oats
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 cup pumpkin seeds (pepitas)
04 - 1/2 cup sunflower seeds
05 - 1/2 cup dried cranberries or raisins, roughly chopped
06 - 1/4 cup mini chocolate chips (optional)
07 - 1/4 teaspoon fine sea salt
08 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
09 - 1/2 cup honey
10 - 1/4 cup sunflower seed butter or tahini
11 - 1/4 cup coconut oil, melted
12 - 1 teaspoon pure vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, ensuring a generous overhang for easy removal.
02 - In a large bowl, combine rolled oats, shredded coconut, pumpkin seeds, sunflower seeds, chopped dried cranberries or raisins, chocolate chips if using, sea salt, and cinnamon. Blend well.
03 - In a saucepan over low heat, stir together honey, sunflower seed butter or tahini, melted coconut oil, and vanilla extract until smooth and warm.
04 - Pour the warmed wet mixture over the dry ingredients. Mix vigorously with a spatula until the ingredients are thoroughly coated.
05 - Transfer mixture to the lined baking pan and press firmly and evenly using the back of a spoon or the base of a measuring cup to compact.
06 - Bake for 20 to 25 minutes, or until edges are golden brown.
07 - Allow to cool completely in the pan atop a wire rack. Lift out with parchment paper and slice evenly into 12 bars.
08 - Store in an airtight container at room temperature for up to 1 week, or refrigerate to prolong shelf life.
