Ingredients:

• 2 ½ cups rolled oats

• ½ cup dried cranberries, or fruit of choice

• ¼ cup chopped, toasted walnuts, or nut of choice

• ¼ cup mini chocolate chips

• ½ tsp kosher salt or ¼ tsp fine salt

• 1/3 cup honey (maple syrup if vegan)

• ¼ cup packed brown sugar

• ¼ cup coconut oil, melted

• 2 large egg whites (omit if vegan)

• ½ tsp vanilla extract

Directions:

1. Prep oven and pan: Preheat oven to 350F. Line an 8×8-inch pan with parchment paper with over-hanging edges.

2. Mix dry ingredients: In a large bowl, stir together oats, dried fruit, nuts, chocolate and salt.

3. Mix wet ingredients: In another bowl, whisk together honey, sugar, oil, egg whites and vanilla.

4. Combine wet and dry: Stir together wet and dry ingredients and spread into prepared pan, pressing down firmly to help prevent bars from breaking apart. I covered the top with another piece of parchment to prevent my hands from sticking to the oat mixture as I was pressing it down.

5. Bake: Bake in preheated oven for 25-30 minutes, rotating halfway through, until golden brown and darker around edges. Allow to cool completely in pan.

6. Cut: For the cleanest cuts, chill in fridge for 1-2 hours before slicing. A large serrated knife or chef’s knife work well. Cut into 12 portions, or as desired. Serve bars at room temperature.

7. Store: Store at room temperature for 3-5 days, or in fridge for up to 2 weeks. Take out of fridge for at least an hour before eating to allow to soften at room temperature. Bars can also be frozen for up to 3 months and defrosted overnight in the fridge. Enjoy.