Ingredients:

  • 2 cups (180g) Old-fashioned rolled oats
  • 1/2 cup (60g) Unsweetened shredded coconut
  • 1/4 cup (30g) Pumpkin seeds
  • 1/2 tsp (3g) Ground cinnamon
  • 1/4 tsp (1.5g) Sea salt
  • 1/2 cup (128g) Creamy peanut butter
  • 1/3 cup (110g) Pure honey
  • 1 tsp (5ml) Pure vanilla extract
  • 2 tbsp (30g) Melted coconut oil

Instructions:

  1. Preheat your oven to 325°F (160°C). In a large bowl, toss together the oats, coconut, pumpkin seeds, cinnamon, and salt.
  2. In a separate microwave-safe bowl, warm the peanut butter, honey, and coconut oil for 30 seconds until fluid, then stir in the vanilla extract.
  3. Pour the liquid binder over the dry oat mixture and stir until every oat is glossy and evenly coated.
  4. Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides. Transfer the mixture into the pan.
  5. Using the back of a spatula or a flat measuring cup, press the mixture down with significant force to prevent crumbling.
  6. Bake for 25–30 minutes until the edges are light mahogany-brown while the center remains slightly soft.
  7. Remove from the oven and let the bars cool completely in the pan for at least 1 hour before lifting the parchment paper and slicing into 16 squares.