Ingredients

The following ingredients have 8 Servings
  • 2 cups rolled oats ((can also sub in gluten-free oats))
  • 1 cup unsweetened coconut flakes
  • 1/2 cup cashews (finely chopped)
  • 1/2 cup pumpkin seeds
  • 1/2 cup dried cranberries
  • 5 tbsp coconut oil
  • 1/2 cup honey
  • 1/2 cup natural peanut butter (or sub in seed butter to make nut-free)
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 cup dark chocolate chips (melted (optional))

Instruction

  • In a large frying pan, toast oats and coconut for 3 minutes over medium heat. Add the chopped cashews, pumpkin seeds, and dried cranberries.
  • In a separate small saucepan, combine the coconut oil, honey, natural peanut butter, vanilla extract and salt. Cook for about 2 minutes or until coconut oil has melted.
  • Add the liquid mixture to the toasted oat and coconut mixture and stir to combine. Cook for an additional 2 minutes until oats are coated and sticky.
  • Line a 9x13-inch baking pan with parchment paper. Add the oat mixture into the pan and distribute evenly with spatula. Wet the spatula and press down on the surface until smooth and packed down, making sure that you get into all of the corners.
  • Place in the freezer for 30-40 minutes. Once hardened, remove from freezer and drizzle with melted dark chocolate, if desired.
  • Cut into 12 large bars or 24 small bars while mixture is still partially frozen to help the bars stay together while cutting. Serve immediately or store in the freezer for later.