1¾ cup rolled oats (you can pulse them briefly in a food processor to break them up… or you don’t have to – it does make them hold together better if you’re adding in stuff)
1⅓ cup sliced or chopped nuts: walnuts, hazlenuts, almonds
⅔ cup of an add in if you like: mini dark chocolate chips, coconut flakes, crispy cereal, raisins (but they’re also good without)
1 teaspoon cinnamon
½ to ¾ teaspoon salt, to taste (decrease if your nut butter is salted)
1 cup almond or peanut butter, crunchy or smooth
½ cup honey
1½ teaspoons vanilla
Line an 8 or 9-inch baking pan with parchment or wax paper, trimmed to size – but leave two long ends for picking up purposes.
In a bowl, combine the oats, nuts, add-in you picked, cinnamon and salt.
In a small pot, gently warm the nut butter and honey on the stovetop in order to combine them fully, then stir in the vanilla. If you’re using chocolate chips, make sure the mixture is cool before you pour it into the dry mixture (or they’ll melt! which isn’t the worst thing either, trust me).
Pour the liquid into the dry and mix them until no dry oats remain.
Transfer the mixture to the prepared pan. Use a spoon or the bottom of a wide drinking glass or jar to to pack the mixture down firmly and evenly. Cover and refrigerate for at least an hour, or overnight. Then lift out onto a cutting board and slice into bars (light pressure with a sharp knife). To store, I use a little piece of the paper in between each bar, just so they don’t stick together. Keep them in the fridge.