Ingredients:

  • 2 ½ cups (230g) Old-fashioned rolled oats
  • ½ cup (60g) Chopped almonds
  • ½ cup (45g) Puffed rice cereal
  • ½ cup (125g) Creamy natural almond butter
  • ⅓ cup (115g) Honey or maple syrup
  • ¼ cup (55g) Coconut oil, melted
  • 1 tsp Pure vanilla extract
  • ½ tsp Sea salt
  • ½ cup (85g) Mini dark chocolate chips
  • ¼ cup (30g) Dried cranberries
  • 1 tbsp Chia seeds

Instructions:

  1. Preheat your oven to 350°F (175°C) and line your pan with parchment paper, leaving an overhang on the sides.
  2. Spread the 2 ½ cups oats and ½ cup chopped almonds on a large baking sheet. Bake for 10 minutes until the oats smell like toasted bread and look pale gold.
  3. Transfer toasted oats and nuts to a large mixing bowl and stir in the puffed rice cereal.
  4. In a small saucepan over low heat, combine the nut butter, honey, and coconut oil. Whisk constantly until the mixture is fluid and begins to emulsify. Stir in the vanilla and sea salt.
  5. Pour the warm liquid binder over the dry ingredients. Stir thoroughly to ensure every oat is coated. Let the mixture sit for 5 minutes to hydrate and soften the fiber.
  6. Fold in the mini chocolate chips, dried cranberries, and chia seeds. Note: If the mixture is still warm, chocolate chips may melt slightly, aiding the structural bind.
  7. Transfer the mixture to an 8x8 inch square baking pan lined with parchment paper. Use a flat-bottomed measuring cup to press the mixture down very firmly into an even layer.
  8. Chill in the refrigerator for at least 2 hours before slicing into 12 bars to allow the fats to solidify and lock the structure.