These bars pack real texture and crunch into every bite — toasted rolled oats, almonds, sunflower seeds, and pumpkin seeds get golden and fragrant in the oven before they're folded together with sweet-tart dried cranberries and raisins. A warm binder of creamy peanut butter, honey, and coconut oil ties everything into a dense, chewy slab that holds together perfectly once pressed and chilled. A hint of cinnamon and a touch of salt round out the flavor, so every bar feels balanced instead of one-note sweet. Once firm, they slice into neat, portable squares that are ideal for busy mornings or a quick snack on the go. This one's a solid pick for a dairy free breakfast or trail-day fuel, no fuss required.
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Learn more →12 servings
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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 long sides.
Spread the oats, chopped almonds, sunflower seeds, and pumpkin seeds in an even layer on the parchment-lined pan. Toast in the preheated oven for 10–12 minutes, stirring once halfway through, until the oats are lightly golden and the nuts are fragrant.
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