Soft Oatmeal Cookie Bars (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1/4 teaspoon salt
02 -
1 1/2 teaspoons ground cinnamon
03 -
1/3 cup (43g) whole wheat flour or almond meal
04 -
1 cup (85g) old-fashioned whole rolled oats
→ Wet Ingredients
05 -
1/4 cup (85g) honey
06 -
2 teaspoons pure vanilla extract
07 -
1/4 cup (56g) coconut oil, melted
08 -
1/4 cup (50g) coconut sugar or packed brown sugar
09 -
1/4 cup (63g) nut butter (peanut butter recommended)
→ Mix-ins
10 -
3/4 cup (100g) chopped nuts (optional)
11 -
3/4 cup (128g) raisins
# Instructions:
01 -
Heat your oven to 325°F (163°C). Grab an 8-inch square pan and line it with parchment paper, letting the sides hang over for easy lifting later.
02 -
Stir everything together with a silicone spatula or wooden spoon until it's fully blended.
03 -
Put the mixture into the lined pan and press it down tightly and evenly. Bake for 25-28 minutes, or until the edges are golden, and the top feels set.
04 -
Let the pan cool on a rack for an hour. Then chill it in the fridge for another hour before lifting the bars out with the parchment paper, slicing them into pieces.
# Notes:
01 -
Store in the freezer for up to 3 months
02 -
Keeps fresh at room temperature for 1 week
03 -
Lasts up to 2 weeks in the fridge
04 -
Packing the mixture tightly is crucial to keep the bars from falling apart