Recipes

Directions

1. In a large mixing bowl, stir together all ingredients until well combined. (If your nut butter is unsalted, add a pinch of salt if desired.)

2. Line an 8” square cake pan with parchment, then pour in oat mixture and smooth into an even layer. Fold over parchment overhangs to cover the top of the mixture, then using the heel of your palm or a flat-bottomed glass, press mixture firmly all over to compact into a solid brick.

3. Transfer the pan to the fridge or freezer and let chill for at least one hour before slicing into bars.

4. Store bars in an airtight container in the fridge or freezer, separated by parchment to prevent sticking.