Ingredients

• 2.5 cups Rolled Oats (not instant)
• 0.5 cup Honey or Maple Syrup
• 0.5 cup Creamy Peanut Butter (or almond butter)
• 0.25 cup Coconut Oil (melted)
• 0.25 cup Light Brown Sugar (packed)
• 1 teaspoon Vanilla Extract
• 0.25 teaspoon Salt
• 0.5 cup Dried Cranberries
• 0.5 cup Chopped Almonds (or other nuts like walnuts, pecans)
• 2 tablespoons Chia Seeds
• 0.25 cup Dark Chocolate Chips (optional)

Instructions

1. 1

   Preheat your oven to 160°C (325°F). Line an 8x8 inch (20x20 cm) baking dish with parchment paper, leaving an overhang on the sides to easily lift the bars out later.

2. 2

   In a large microwave-safe bowl, combine the honey (or maple syrup), peanut butter, coconut oil, and brown sugar. Microwave for 30-60 seconds, or until melted and smooth, stirring halfway through. Alternatively, melt in a saucepan over low heat.

3. 3

   Remove from heat and stir in the vanilla extract and salt until well combined.

4. 4

   In a separate large bowl, combine the rolled oats, dried cranberries, chopped almonds, and chia seeds.

5. 5

   Pour the wet mixture over the dry ingredients. Mix thoroughly with a spatula until all the oats and add-ins are evenly coated.

6. 6

   If using, fold in the dark chocolate chips until evenly distributed.

7. 7

   Transfer the mixture to the prepared baking dish. Press down very firmly and evenly with the back of a spoon or a flat-bottomed glass. The firmer you press, the better the bars will hold together.

8. 8

   Bake for 20-25 minutes, or until the edges are lightly golden brown. The center might still feel a bit soft.

9. 9

   Let the bars cool completely in the pan on a wire rack for at least 2 hours, or ideally, place them in the refrigerator for 30-60 minutes to firm up properly.

10. 10

    Once completely cooled and firm, use the parchment paper overhang to lift the entire slab out of the pan. Cut into 12 bars using a sharp knife.