SOFT OATMEAL RAISIN COOKIE GRANOLA BARS
From Sally’s Baking Recipes
Ingredients
1 cup old-fashioned whole rolled oats
1/3 cup whole wheat flour (or almond meal)
1 and 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
1/4 cup coconut oil, melted
1/4 cup nut butter (I use peanut butter)
1/4 cup honey
1/4 cup coconut sugar (or packed light/dark brown sugar)
2 teaspoons pure vanilla extract
3/4 cup raisins
optional: 3/4 cup (100g) chopped nuts
Directions:
- Preheat oven to 325°F. Line an 8-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.
- Using a rubber spatula or wooden spoon, mix all of the ingredients together until combined.
- Transfer mixture to prepared baking pan and press very firmly into an even layer. You really want it packed in tight—as tight as possible.
- Bake for 25-28 minutes or until top appears set and it’s golden brown around the edges.
- Remove from the oven and allow to cool completely in the pan set on a wire rack for 1 hour, then transfer to the refrigerator to chill for 1 more hour. This firms up the bars which helps them stay compact.
- Remove bars from the pan using the overhang on the sides and cut into bars.
- Cover tightly and store at room temperature for 1 week or in the refrigerator for up to 2 weeks.
- Enjoy! (Pro tip: Freeze them for an added pinch of enjoyment!)
