Ingredients:

  • 2 cups (180g) old-fashioned rolled oats
  • 1/2 cup (60g) sliced almonds
  • 1/2 cup (60g) chopped walnuts
  • 1/4 cup (35g) sunflower seeds
  • 1/2 tsp (3g) sea salt
  • 1 tsp (2g) ground cinnamon
  • 1/3 cup (110g) honey
  • 1/4 cup (60ml) coconut oil, melted
  • 1 tsp (5ml) vanilla extract
  • 1/2 cup (80g) dried cranberries
  • 1/2 cup (80g) raisins

Instructions:

  1. Preheat the oven to 325°F (160°C). Spread the rolled oats, sliced almonds, chopped walnuts, and sunflower seeds on a baking sheet and toast for 8-10 minutes until fragrant and pale golden.
  2. Transfer the toasted mixture to a large mixing bowl and stir in the sea salt and ground cinnamon.
  3. In a small saucepan over medium heat, combine the honey and coconut oil. Bring to a gentle simmer for approximately 2 minutes. Remove from heat and stir in the vanilla extract.
  4. Pour the warm syrup over the toasted oat mixture and stir until fully glazed. Fold in the dried cranberries and raisins.
  5. Transfer the mixture to an 8x8 inch baking pan lined with parchment paper. Use a spatula or flat-bottomed glass to press the mixture down firmly.
  6. Bake for 20-25 minutes until the edges are lightly browned but the center remains slightly soft.
  7. Allow the bars to cool completely in the pan for at least 30 minutes before lifting the parchment paper and slicing into 12 rectangles.