Chewy oat bars with seeds, dried fruit, and honey—nut-free and ready in under an hour. Great for snacking anytime.
# 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 (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, leaving an overhang for easy lifting.
02 - In a large mixing bowl, combine rolled oats, shredded coconut, pumpkin seeds, sunflower seeds, chopped dried cranberries or raisins, mini chocolate chips (if using), sea salt, and ground cinnamon.
03 - In a small saucepan over low heat, stir honey, sunflower seed butter or tahini, melted coconut oil, and vanilla extract until warmed through and fully combined.
04 - Pour the warmed wet mixture over the dry ingredients. Mix thoroughly with a spatula until all ingredients are evenly coated.
05 - Transfer mixture into the prepared pan. Press firmly and evenly using the back of a spoon or the bottom of a measuring cup to compact the surface.
06 - Bake for 20 to 25 minutes, until the edges are golden brown.
07 - Cool completely in the pan on a wire rack. Lift out using parchment paper overhang and slice into 12 bars.
08 - Store the bars in an airtight container at room temperature for up to 1 week or refrigerate for extended freshness.
