Categories: Snacks
Ingredients
- 3 cups rolled oats
- 2 tbsp. vegetable oil
- Base (1 cup):
- Salted roasted nuts, chopped
- Salted roasted sunflower seeds
- Salted roasted pepitas
- Toasted shredded coconut
- Mix-Ins (1 cup):
- Dried fruit, chopped if large
- Mini M&Ms
- Mini chocolate chips
- Carob chips
- Yogurt chips
- Yogurt-covered raisins
- Crisp rice cereal
- Pretzels, crushed
- Cookies, crushed
- Graham crackers, crushed
- 6 tbsp. unsalted butter
- 1/2 cup light brown sugar
- 1/4 cup honey
- 1 tsp vanilla
- 1 tsp salt
Directions
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Prepare the Base: Preheat the oven to 350 and line a 9×13 inch baking pan with foil, leaving an overhang; coat with cooking spray and set aside. Toss oats with vegetable oil on a rimmed baking sheet; spread in a single layer. Bake until toasted, 18-20 minutes. Let cool completely, then transfer to a large bowl. Stir in base ingredients.
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Measure out 1 cup of the mix-ins; set aside.
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Combine butter in a medium saucepan with brown sugar, honey, vanilla and salt. Bring to a boil over medium heat, stirring occasionally. (The mixture will bubble and foam). Cook just 30 seconds, then pour over the oat mixture and stir. Let cool slightly, then stir in your mix-ins. Pour into the prepared pan and press firmly and evenly with a rubber spatula.
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Let the bars stand at room temp until completely cool and firm enough to slice, 1-3 hours. Lift out of pan using the foil overhang; remove the foil and cut into 24 bars. Store in an airtight container at room temp for up to 5 days.