Ingredients
1¾cupsquick-cooking oats,or old-fashioned oats, pulsed briefly in a food processor or blender to break them up
1⅓cupsalmonds,sliced
⅔cupmini dark chocolate chips
1tspcinnamon,ground
¾tspsalt,to taste, decrease if almond/peanut butter is salted
1cupcreamy unsalted almond butter,or peanut butter
½cuphoney
1½tspvanilla extract
Preparation
Line an 8 to 9-inch square baker with two strips of criss-crossed parchment paper, cut to size. In a mixing bowl, combine the oats, almonds, chocolate chips, cinnamon and salt. Whisk to combine.
In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Whisk until well blended.
Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet.
Transfer the mixture to the prepared square baker.
Use a spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass), covered in a small piece of parchment paper, to pack the mixture down as firmly and evenly as possible.
Cover the baker and refrigerate for at least one hour, or overnight. Use a sharp knife to slice the bars. For portability, wrap individual bars in plastic wrap or parchment paper.
