Ingredients:

  • 1/2 cup creamy peanut butter
  • 1/3 cup honey
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 cups rolled oats
  • 1/2 cup sliced almonds
  • 1/3 cup dried cranberries
  • 1/3 cup pumpkin seeds
  • 1/4 cup mini dark chocolate chips

Instructions:

  1. Combine the peanut butter, honey, and melted coconut oil in a saucepan over low heat or microwave in 30-second bursts until the mixture is a uniform liquid. Stir in the vanilla and salt, then remove from heat.
  2. Pour the warm binder over the rolled oats, almonds, dried cranberries, and pumpkin seeds. Fold together until every oat is coated.
  3. Wait 60 seconds for the base to cool slightly, then fold in the mini dark chocolate chips.
  4. Line an 8x8 inch baking pan with parchment paper. Pour the mixture into the pan and press down firmly using a flat glass to ensure the bars are compressed and sturdy.
  5. Place the pan in the freezer for 30 minutes or the refrigerator for 1 hour until firm. Lift the parchment paper out and slice into 12 equal rectangles.