1 cup sugar free peanut butter (or other nut butter)
1 tablespoon vanilla extract
1/2 cup vegetable oil or melted butter (plus a little extra for greasing pan)
1 cup honey*
1/4 cup water
1
1. Wash hands well with soap and warm water. Preheat oven to 350° F.
2
2. Generously grease a cookie sheet and line with parchment paper or aluminum foil. Lightly grease the paper or aluminum foil.
3
3. In a large bowl, mix the oats, flour, salt, dried fruit, nuts, and seeds. Set aside.
4
4. In another bowl, mix the peanut butter, vanilla, oil or butter, honey, and water. Mix until smooth.
5
5. Add the dry ingredients to the liquid ingredients and stir to combine well, until there is no visible flour.
6
6. Pour the mixture into the prepared pan and press until smooth and flat.
7
7. Bake for 22-25 minutes, until lightly golden on top.
8
8. When done, remove from oven and allow to cool completely before cutting into 40 squares. Store in a sealed container. Lasts for 5 days at room temperature or up to one month in the refrigerator. Enjoy!
*Honey should not be fed to infants less than one year of age.
Ingredients
5 cups rolled oats
1 cup whole wheat flour
1 1/2 teaspoons salt
4-6 cups of dried fruit, nuts, and/or seeds
1 cup sugar free peanut butter (or other nut butter)
1 tablespoon vanilla extract
1/2 cup vegetable oil or melted butter (plus a little extra for greasing pan)
1 cup honey*
1/4 cup water
Directions
1
1. Wash hands well with soap and warm water. Preheat oven to 350° F.
2
2. Generously grease a cookie sheet and line with parchment paper or aluminum foil. Lightly grease the paper or aluminum foil.
3
3. In a large bowl, mix the oats, flour, salt, dried fruit, nuts, and seeds. Set aside.
4
4. In another bowl, mix the peanut butter, vanilla, oil or butter, honey, and water. Mix until smooth.
5
5. Add the dry ingredients to the liquid ingredients and stir to combine well, until there is no visible flour.
6
6. Pour the mixture into the prepared pan and press until smooth and flat.
7
7. Bake for 22-25 minutes, until lightly golden on top.
8
8. When done, remove from oven and allow to cool completely before cutting into 40 squares. Store in a sealed container. Lasts for 5 days at room temperature or up to one month in the refrigerator. Enjoy!
