Ingredients
- 2 cups rolled oats
- 1 cup creamy peanut butter
- ½ cup honey or maple syrup
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¾ cup dried cranberries
- ½ cup chopped nuts — almonds, walnuts, or peanuts
- ¼ cup pumpkin seeds or sunflower seeds
- ¼ cup shredded coconut
- ¼ cup mini chocolate chips (optional)
Instructions
- Prepare the pan: Line an 8×8-inch (20×20 cm) pan with parchment paper, leaving some overhang for easy removal.
- Mix the wet ingredients: Add the peanut butter and honey/maple syrup to a saucepan. Warm over low heat, stirring until smooth and well combined. Don’t let it boil. Remove from heat and stir in vanilla and salt.
- Combine the dry ingredients: In a large bowl, mix the oats, cranberries, chopped nuts, seeds, and coconut.
- Bring it together: Pour the warm peanut-butter mixture over the dry ingredients. Stir thoroughly until everything is evenly coated. If using chocolate chips, let the mixture cool slightly before stirring them in so they don’t completely melt.
- Press firmly: Transfer the mixture to the lined pan. Press it down very firmly and evenly using the back of a spoon, spatula, or another piece of parchment. This is important for bars that hold together.
- Set:
- For no-bake bars, refrigerate for at least 2 hours, preferably overnight.
- For firmer baked bars, bake at 175°C / 350°F for about 15–20 minutes, until lightly golden. Cool completely before cutting.
- Cut and serve: Lift out using the parchment and cut into 10–12 bars.
💡 For higher protein
The listed ingredients are nutritious but aren’t especially high in protein per bar. For a genuinely high-protein version, add ½–¾ cup protein powder (vanilla or unflavored) and, if the mixture becomes too dry, add 1–3 tablespoons extra peanut butter or honey.
Storage: Keep in an airtight container in the refrigerator for up to about 1 week, or freeze individually for longer storage.
