Ingredients

The following ingredients have 4 Servings
  • 3/4 cup rolled oats
  • 1/2 cup pecans (chopped)
  • 1/2 cup finely shredded unsweetened coconut
  • 1/2 cup dried cranberries
  • 1/4 cup whole wheat flour
  • 2 tbsp chia seeds
  • 1/2 tsp salt (I use Himalayan salt)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 2 large eggs (at room temperature)
  • 2 tbsp melted coconut oil
  • 1/2 cup creamy peanut butter
  • 1/4 cup unpasteurized honey
  • 1/2 tsp pure vanilla extract
  • 16-20 pecan halves (to decorate)

Instruction

  • Preheat your oven to 350°F. Grease and line a 9" baking pan with parchment paper; set aside.
  • In a large bowl, combine the dry ingredients and mix with a whisk or fork until really well combined.
  • In a smaller bowl, combine the wet ingredients and whisk until smooth and very well combined; pour over the dry ingredients and mix well with a rubber spatula.
  • Transfer the dough to the prepared pan and spread as evenly as possible, then lightly press pecan halves across the top if desired.
  • Bake for 23-25 minutes, or until the top is nice and golden brown and a toothpick inserted in the center of the cake comes out clean.
  • Place the pan on a cooling rack and let the bars cool for at least 1 hour, then lift from pan and cut into 16 to 20 bars.
  • Keep the bars in an airtight container in a cool dry place for up to a week.