Soft Oatmeal Cookie Bars (Print Version)
# Ingredients:
→ Dry Ingredients
01 -
1 1/2 teaspoons of cinnamon, ground
02 -
1/4 teaspoon of salt
03 -
1/3 cup (43g) of almond meal or whole wheat flour
04 -
1 cup (85g) of whole rolled oats, old-fashioned
→ Wet Ingredients
05 -
2 teaspoons of vanilla extract, pure
06 -
1/4 cup (50g) of brown sugar or coconut sugar
07 -
1/4 cup (85g) of honey
08 -
1/4 cup (63g) of nut butter, peanut butter suggested
09 -
1/4 cup (56g) of melted coconut oil
→ Mix-ins
10 -
Optional: 3/4 cup (100g) of chopped nuts
11 -
3/4 cup (128g) of raisins
# Instructions:
01 -
Set your oven to 325°F (163°C). Line an 8-inch square pan with parchment paper, making sure the ends hang over so it’s simple to lift out later.
02 -
With a wooden spoon or a silicone spatula, stir all the ingredients together thoroughly until you can’t see any dry spots.
03 -
Spoon everything into the pan you prepped and push it down firmly until it’s even and tight. Bake for 25-28 minutes, checking that the top looks solid and the edges start to brown.
04 -
Let the pan fully cool on a wire rack for an hour. Pop it in the fridge for another hour to make sure the bars firm up well. Use the parchment paper to lift the whole thing out, then cut into bars.
# Notes:
01 -
Can be stored frozen for three months
02 -
Good for 1 week if kept at room temperature
03 -
Lasts up to two weeks in the fridge
04 -
Packing the mixture tightly is crucial so the bars don’t fall apart