- 2 cups rolled oats
- ½ cup chopped dried Mission figs
- ½ cup sliced almonds
- ¼ cup sunflower seeds
- ¼ cup wheat germ
- ¼ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ½ cup almond butter
- ½ cup raw honey
- 2 tablespoons coconut oil
- ¼ cup brown sugar
Heat oven to 350°. Line a 9-by-13-inch glass baking dish with parchment paper and lightly grease.
In a medium bowl, combine oats, figs, almonds, sunflower seeds, wheat germ, salt, and cinnamon.
In a medium saucepan, combine almond butter, honey, oil, and brown sugar. Bring mixture to a boil over medium heat, stirring constantly. Immediately remove from heat and pour over oat mixture, stirring until thoroughly combined.
Transfer oat mixture to lined baking dish. Press mixture down evenly and firmly into dish. (Tip: Dampen your fingers first to prevent sticking.) Bake until golden brown, about 20 minutes. Allow oat bars to cool for up to 2 hours. Cut into bars and serve.