Toasted oats, pumpkin seeds, and sunflower seeds form the hearty base of these bars, bound together with a warm honey and almond butter mixture that turns sticky and rich once it hits the pan. Dried cranberries add little pops of tartness, and a good press-down before baking is what gives these their signature chew instead of a crumbly finish. Once cooled and sliced, you get twelve sturdy, portable bars with golden, toasted edges and a soft, dense center. They're a solid make-ahead snack for busy mornings or an afternoon energy boost, and this recipe is a great fit for a gluten free kitchen. Keep a batch in the freezer and you'll always have something satisfying on hand without any last-minute scrambling.
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Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
Spread the oats, pumpkin seeds, and sunflower seeds in an even layer on the parchment-lined pan. Toast in the oven for 10–12 minutes, stirring once halfway through, until the oats are lightly golden and fragrant.
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