Ingredients:

  • 2 1/2 cups (225g) old-fashioned rolled oats
  • 1/2 cup (60g) sliced almonds
  • 1/4 cup (30g) flax seeds
  • 1/2 tsp (3g) sea salt
  • 1 tsp (2g) ground cinnamon
  • 1/3 cup (115g) honey
  • 1/2 cup (125g) creamy peanut butter
  • 1 tsp (5ml) pure vanilla extract
  • 1/3 cup (50g) dried cranberries
  • 1/3 cup (60g) mini dark chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread the oats, almonds, and flax seeds on a baking sheet and toast for 8–10 minutes until golden brown and fragrant.
  2. Transfer the toasted mixture to a large mixing bowl and stir in the sea salt and ground cinnamon.
  3. In a medium saucepan over medium-low heat, combine the honey and creamy peanut butter. Stir constantly until the mixture is bubbling slightly and smooth.
  4. Remove the saucepan from heat immediately and stir in the pure vanilla extract.
  5. Pour the hot honey-peanut butter mixture over the toasted oat blend. Fold gently with a spatula until every oat is evenly coated.
  6. Stir in the dried cranberries and mini dark chocolate chips.
  7. Line a 9x9 inch square baking pan with parchment paper. Pour the mixture into the pan and use the bottom of a heavy-bottomed glass or flat-bottomed measuring cup to press the mixture firmly into the pan, eliminating all air pockets.