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Servings

Prep Time

Ingredients

• 2 cups quick cooking oats, toasted
• 1/4 cup raw, chopped pecans
• 1/4 cup raw, chopped walnuts
• 1/4 cup raw, chopped cashews
• 1/2 cup raw, unsweetened, shredded coconut
• 2 tbsp coconut butter
• 2 tbsp peanut, almond, or soy butter
• 1/4 cup runny honey
• 1/4 cup packed brown sugar
• 1/2 tsp almond extract

Directions

1. Lightly coat an 8” x 12” or 9” x 11” casserole dish, cake pan, food storage container with cooking spray or butter and set aside.

2. In a large, dry, skillet over medium heat, toast the quick oats until lightly golden; stirring or tossing constantly so as not to burn. Once toasted, tip into a large bowl.

3. Add the nuts and coconut, stir to blend, and set aside.

4. In a small saucepan over medium heat, add the coconut butter, nut butter, honey, and brown sugar, stirring often, until the butter has melted and the ingredients are well blended – about 2 minutes – continue to heat and stir until the butter mixture is bubbling slightly; about another 2 minutes.

5. Remove from heat, add almond extract and stir to blend well.

6. Pour the warm coco-nut butter mixture into the dry oat mixture and stir until evenly mixed and coated. Press the mixture into the greased dish evenly and very firmly. Loosely packed bars tend to crumble when cooled.

7. Set bars aside for about 2 hours at room temperature. Once cool, run a knife around the edges, flip the uncut bars out onto a cutting board and slice into bars; the shape and size is up to you. Store at room temperature in an airtight container for up to 3 days.