Ingredients

The following ingredients have 4 Servings
  • 1/2 cup honey (156 g)
  • 1/3 cup coconut oil (74 g; refined recommended for a neutral flavor)
  • 1/3 cup natural almond butter (84 g)
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 3 cups rolled oats (284 g)
  • 1/2 cup almonds (chopped)
  • 1/4 cup toffee bits (optional; may be replaced with chocolate chips)

Instruction

  • Simmer -Combine honey, coconut oil, and almond butter in a medium pot. Bring to a simmer, and once the pot starts bubbling up all over, start the timer for 1 minute. *See note 1
  • Cool - When time is up, remove from heat and stir in the vanilla, salt, and cinnamon. Let it cool down for 10-15 minutes.
  • Prepare Baking Pan - While the pot is cooling, prepare a 9x9 inch baking dish with parchment paper (I secure mine with binder clips).
  • Combine - Stir in the rolled oats, chopped almonds, and toffee bits (or mini chocolate chips) until evenly coated.
  • Form - Press into the prepared pan. Spray a spatula with oil and press down into the pan. Press firmly (I go through and press 2-3 times, spraying spatula again as needed). Sprinkle with some extra toffee/mini chocolate chips (optional)!
  • Chill - Cool in the fridge for 2 hours- overnight (overnight is best!), before slicing into bars.
  • Slice - Slice into 12 bars. These bars are best stored in the fridge as they can soften up when stored at room temperature.