I adapted this recipe from a more sugary one I found in Martha Stewart Living. Because these are low in sugar, they’re a bit more crumbly that the Martha Stewart version. (Sugar works as a glue together with the fat.)
You can make these vegan by substituting coconut oil for the butter. It results in a slightly different texture, but the taste is just about the same.
- 2 ½ cups rolled oats (old-fashioned or quick style)
- ⅔ cups shredded coconut (unsweetened)
- ½ cup salted sunflower seeds
- ⅓ cup raisins
- ⅓ cup chopped prunes
- ½ cup chopped walnuts
- ¾ cup natural peanut butter (I use unsweetened, with salt)
- ¼ cup maple syrup
- 3 Tablespoons butter
- Mix all dry ingredients together in a bowl.
- Heat syrup, peanut butter, and butter together on the stove on low heat, or in microwave until butter is melted and mixture warm. (Took two 30 second sessions in my microwave.) Stir until smooth.
- Pour syrup mixture into dry ingredients and mix well.
- Press into the bottom of a greased 9″ x 12″ baking dish.
- Score into bar shapes. (I do 16 bars per pan.)
- Bake about 15 minutes in a 350ºF oven.
- Let cool completely before removing bars from pan. Recut along the lines you scored before baking, then lift out.