Ingredients

• 1 cup rolled oats (old-fashioned oats)
• 1/2 cup natural peanut butter
• 1/3 cup honey
• 1/4 cup pumpkin seeds (pepitas)
• 1/4 cup dried cranberries, chopped if large
• 1/4 cup unsweetened shredded coconut
• Optional:
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon cinnamon
  • Pinch of salt
  • 2 tablespoons chia seeds or ground flaxseed for extra fiber

Equipment

• 8×8-inch (20×20 cm) square pan
• Parchment paper
• Mixing bowl
• Small saucepan or microwave-safe bowl

Instructions

1. Prepare the pan
   • Line an 8×8-inch pan with parchment paper, leaving extra paper hanging over the sides.
2. Warm the wet ingredients
   • In a small saucepan over low heat, warm the peanut butter and honey until smooth.
   • Stir in vanilla, cinnamon, and salt if using.
3. Mix
   • In a large bowl, combine:
     • Oats
     • Pumpkin seeds
     • Dried cranberries
     • Shredded coconut
     • Chia or flaxseed (optional)
4. Combine
   • Pour the warm peanut butter mixture over the dry ingredients.
   • Stir until everything is evenly coated.
5. Press firmly
   • Transfer to the prepared pan.
   • Press down very firmly using the back of a spoon or the bottom of a measuring cup.
6. Chill
   • Refrigerate for at least 2 hours, or freeze for 30–45 minutes.
7. Slice
   • Lift from the pan and cut into 10–12 bars.

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Yield

• 10–12 snack bars

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Approximate Nutrition (per bar, if cut into 12)

• Calories: 155–170
• Protein: 4–5 g
• Carbohydrates: 16–18 g
• Fiber: 2–3 g
• Sugars: 8–10 g
• Fat: 9–10 g
• Saturated Fat: 2 g
• Sodium: 40–90 mg (depends on peanut butter)

Nutrition values are estimates and vary by brand.

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Storage

• Refrigerator: Up to 1 week
• Freezer: Up to 3 months
• Store in an airtight container with parchment between layers.

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Variations

Chocolate

• Add 2 tablespoons mini chocolate chips after the mixture cools slightly.

High Protein

• Mix in 2 tablespoons protein powder.
• Add 1–2 tablespoons milk if the mixture becomes dry.

Nut-Free

• Replace peanut butter with sunflower seed butter.
• Check that all other ingredients are nut-free if allergies are a concern.

Extra Crunch

• Add chopped almonds, walnuts, or pecans (if no nut allergies).

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Tips

• Use natural peanut butter that has been stirred well.
• Press the mixture firmly to prevent crumbly bars.
• If too dry, add 1 tablespoon more peanut butter or honey.
• If too wet, stir in a few extra oats.

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Frequently Asked Questions

Q: Can I use quick oats?
A: Yes. The bars will be softer and more compact.

Q: Can I use maple syrup instead of honey?
A: Yes. Maple syrup or brown rice syrup both work, although the bars may be slightly softer.

Q: Can I bake these?
A: Yes. Bake at 325°F (163°C) for 10–12 minutes for a firmer, lightly toasted bar. Cool completely before slicing.

Q: Are these gluten-free?
A: They can be if you use certified gluten-free oats.

Q: Can I make them vegan?
A: Yes. Replace the honey with maple syrup or agave nectar.

Q: Why are my bars falling apart?
A: They may need:

• More peanut butter or honey
• Firmer pressing into the pan
• Longer chilling time

Q: Can I add protein powder?
A: Yes. Add up to 2 tablespoons and increase the wet ingredients slightly if needed.