Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C).
Step 2
Arrange
Assorted Nuts (2 cups)
and
Pepitas (1/2 cup)
on a rimmed baking sheet and toast for 10-12 minutes until golden, stirring once.
Step 3
Remove from the oven and allow to cool.
Step 4
Meanwhile, reduce the oven to 300 degrees F (150 degrees C). Spray a 13x9-inch pan with
Non-Stick Baking Spray (as needed)
and line it with parchment paper, overhanging the long sides.
Step 5
Using a food processor, pulse the cooled nuts and
Large Flake Oats (1 cup)
until a sandy consistency and no large pieces of oats remain.
Step 6
Chop any
Dried Fruits (1 1/4 cups)
bigger than a raisin.
Step 7
Transfer to a large bowl, along with the remaining cup of
Large Flake Oats (1 cup)
. In the same bowl stir in dried fruits and
Extra-Virgin Olive Oil (3 Tbsp)
.
Step 8
In a medium saucepan whisk together
Honey (1/2 cup)
,
Kosher Salt (1/2 Tbsp)
, and
Vanilla Extract (1/2 Tbsp)
over medium heat until at a boil. Reduce to a simmer and cook for about 3 minutes until bubbling vigorously and smells like caramel.
Step 9
Add
Chunky Peanut Butter (3/4 cup)
to the oat mixture along with the hot honey and stir to fully combine. By adding together, the hot honey will help melt the peanut butter.
Step 10
Whisk in
Large Egg (1)
in a small bowl and stir into the oat mixture until fully incorporated.
Step 11
Scoop into prepared pan and pack down firmly and evenly. Using the bottom of a measuring cup helps to compact the mixture and get it flat.
Step 12
Bake until golden and no longer sticky 30-35 minutes.
Step 13
Remove from oven and allow to cool for 5 minutes before scoring into 16 pieces (2x8).
Step 14
Let cool completely in the pan before lifting out using the parchment overhang. Cut along score marks into bars.
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