Trail oat bars that don't crumble
by Emma · Boise, ID
Four hours in a warm pack, still one piece. The ratio of syrup to nut butter is the whole engineering problem and this is the answer.
- Total time45 minutes plus chilling
- Serves12 bars
- PostedJuly 2, 2026
Ingredients
- 2 1/2 cups old-fashioned rolled oats
- 1 cup raw almonds, roughly chopped
- 1/2 cup pumpkin seeds
- 1/2 tsp fine salt
- 1 tsp cinnamon
- 3/4 cup natural peanut or almond butter
- 1/2 cup honey or maple syrup
- 3 tbsp coconut oil
- 1 tsp vanilla extract
- 1/2 cup dried tart cherries, chopped
Method
- Heat the oven to 350°F. Spread the oats, almonds, and pumpkin seeds on a sheet pan and toast 10 minutes, stirring once. Skipping this is why most homemade bars taste like cardboard.
- Line an 8x8 pan with parchment, leaving an overhang on two sides.
- Warm the nut butter, honey, and coconut oil in a small saucepan over low until pourable and smooth, about 3 minutes. Take it off the heat and stir in the vanilla and salt.
- Combine the toasted oat mixture, cinnamon, and cherries in a big bowl. Pour the warm syrup over and fold until every oat is coated — keep going past the point where you think it's mixed.
- Scrape into the pan and press down HARD with the back of a measuring cup. Density is what keeps them together; a gentle press gives you granola.
- Chill at least 2 hours before lifting out and cutting into 12 bars with a long knife.