Sometimes I just can’t be bothered to make breakfast in the morning when I’m getting ready for a hike. These tasty little squares are like granola, but softer. They’re a great cereal option if you’re camping or just in a hurry. Eat them on their own, or put a couple in a bowl with a splash of milk. I like to put three squares in a bowl with some soymilk, and heat it up for a few seconds for “fancy” oatmeal.
In this recipe I use coconut oil, my new favorite seasoning 🙂 Coconut oil lends a light tropical essence of coconut to your cooking and is a source of healthy saturated fats and may contain antiviral properties. But mostly, it just tasted delicious! The oil is solid at room temperature, so you must melt it before mixing it in with the oats. You can also halve this recipe to make a smaller batch.
2 cups rolled oats
¼ cup organic virgin coconut oil
¾ cup peanut butter
¼ cup honey
½ cup shredded coconut
¼ cup chopped nuts
¼ cup raisins
1 teaspoon vanilla
¼ cup water
Preheat your oven to 350 degrees F. Line a 9”x9” baking pan with parchment paper or foil, all the way up the edges.
In a small pot, heat the peanut butter, honey, vanilla, water, and coconut oil on low heat until thoroughly mixed.
In a separate bowl, mix the dry ingredients together. Whisk in the peanut butter concoction. The dough should be sticky but a bit crumbly still. Add a little extra water if the dough is too dry to mostly stick together.
Press the mixture firmly into the pan with the back of a spoon. Bake for 40 minutes, then cool completely. Remove from the pan, and peel off the foil. Slice carefully into squares – it’s a bit crumbly. Enjoy!