Soft Oatmeal Bars (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/4 teaspoon salt
02 -
1 1/2 teaspoons ground cinnamon
03 -
1/3 cup (43g) whole wheat flour or almond meal
04 -
1 cup (85g) old-fashioned whole rolled oats
→ Wet Ingredients
05 -
2 teaspoons pure vanilla extract
06 -
1/4 cup (50g) coconut sugar or packed brown sugar
07 -
1/4 cup (85g) honey
08 -
1/4 cup (63g) nut butter (peanut butter recommended)
09 -
1/4 cup (56g) coconut oil, melted
→ Mix-ins
10 -
3/4 cup (100g) chopped nuts (optional)
11 -
3/4 cup (128g) raisins
# Instructions:
01 -
Set your oven to 325°F (163°C) and let it warm up. Line an 8-inch square pan with parchment paper, leaving some hanging over the edges to make lifting out the bars easy.
02 -
Grab a wooden spoon or spatula and give everything a really good stir in a mixing bowl until it’s well-blended.
03 -
Scoop the mixture into your pan, spreading it out evenly and packing it down as hard as possible. Bake for 25-28 minutes, or until the edges are golden and the top looks set.
04 -
Let it cool completely on a wire rack for an hour in the pan. Then pop it in the fridge for another hour so the bars firm up. Lift the whole thing out using the overhang and slice into bars.
# Notes:
01 -
Tuck away in the freezer where it’ll stay good for up to 3 months
02 -
Leave it at room temp, and it’ll last for a week
03 -
Chill in the fridge, and you're good for 2 weeks
04 -
Don’t skip pressing the mixture down hard for bars that stick together