Chewy oat bars packed with seeds, fruit, honey, and coconut. Nut-free and ideal for snacks anywhere.
# What You'll 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
04 - 1/2 cup sunflower seeds
05 - 1/2 cup dried cranberries or raisins, 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 melted coconut oil
12 - 1 teaspoon pure vanilla extract
# Directions:
01 - Preheat oven to 350°F. Line an 8-inch square pan with parchment paper, ensuring an overhang for easy removal.
02 - In a large bowl, mix oats, shredded coconut, pumpkin seeds, sunflower seeds, dried cranberries or raisins, chocolate chips, salt, and cinnamon.
03 - In a small saucepan over low heat, stir together honey, sunflower seed butter or tahini, melted coconut oil, and vanilla extract until smooth and warmed.
04 - Pour the warmed wet mixture over the dry ingredients. Use a spatula to mix thoroughly until all components are well coated.
05 - Transfer the mixture to the prepared pan. Pack firmly using the back of a spoon or the bottom of a measuring cup for even compaction.
06 - Bake for 20–25 minutes, or until the edges are golden brown.
07 - Allow the bars to cool completely in the pan on a wire rack. Lift them out using the parchment paper, then cut into 12 bars.
08 - Keep bars in an airtight container at room temperature for up to 1 week, or refrigerate for extended freshness.
