Chewy golden bars with oats, honey, seeds, and fruit. Nut-free, easy snack for beach, school, or travel.
# 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
# How to Make It:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a large bowl, mix together the oats, shredded coconut, pumpkin seeds, sunflower seeds, dried cranberries or raisins, chocolate chips (if using), salt, and cinnamon.
03 - In a small saucepan over low heat, stir together the honey, sunflower seed butter or tahini, melted coconut oil, and vanilla extract until smooth and warmed.
04 - Pour wet mixture over the dry ingredient blend. Mix thoroughly with a spatula until evenly combined.
05 - Press the mixture firmly and evenly into the prepared pan, using the back of a spoon or bottom of a measuring cup to compact well.
06 - Bake for 20–25 minutes, until golden brown around the edges.
07 - Allow mixture to cool completely in the pan on a wire rack. Lift out using the parchment overhang and cut into 12 bars.
08 - Store bars in an airtight container at room temperature for up to 1 week or refrigerate for longer freshness.
