These are a favorite at our house, it's great to have a snack on hand that I will actually want to eat (because they're DELICIOUS) but that isn't full of wheat and dairy, or so sweet that it makes me my teeth hurt just to look at them. You can keep them softer and chewy or thin and crisp by trying out different pan sizes.
I'm including measurements for the peanut butter, cranberry, coconut, and chocolate bars that I like to make, but the possibilities are endless. You can use pecans, apple rings, cherries, candied ginger, almond butter, sesame seeds, millet...
1 2/3 C Rolled Oats
1/3 C Oat Flour
1/3 C Granulated Sugar
1/2 t Salt
1/4 t Cinnamon
2-3 C Fruit/Nuts/Etc.
My Favorite Mix:
1 C Flaked, Unsweetened Coconut
1/2-3/4 C Chocolate Chips
1/2 C Dried Cranberries
1/4 C Dried Goji Berries
1/2 C Peanut Butter
1 t Vanilla
1/3 C Coconut Oil
2 T C Honey
2 T Maple Syrup
2 T Agave Syrup
1 T Water
Stir together dry ingredients and fruit/nuts/choc.
Melt Coconut Oil on low, stir in peanut butter, vanilla, honey, maple, agave, and water to form a syrup.
Toss wet and dry ingredients together until crumbly.
Press mixture into pan firmly, use plastic wrap or parchment to pack tightly into the pan form.
Bake at 350-degrees for 25-35 mins, in an 8 x 8 x 2 pan that's been lined with parchment paper and sprayed with oil, checking frequently after the first 15 min. They should have some color on top and edges, but will still be fairly soft and may seem underbaked. Bars will firm when set.
Let cool completely on a wire rack before cutting. You can remove them from the pan after the first 20 min, but retain parchment. Use a serrated knife to cut into squares. If bars seem crumbly, cool in fridge to harden.
