• 2½ c. Rolled Oats
• 1½ c. chopped nuts, Walnuts, Pecans or pepitas (pumpkin seeds) or sunflower seeds which are much less expensive
• ¼ c. Shredded Coconut
• ½ c. Raisins
• 6 T. Salted Butter
• 1 c. Brown Sugar
• 1½ tsp. Ground Cinnamon
• 6 T. Honey
• 2 T. Molasses
1. Toast oats, nuts and coconut in a large skillet over medium-high heat or in a 300 degree oven until fragrant, stirring often. Remove to a large bowl and toss with raisins.
2. Place butter, sugar, cinnamon, honey and molasses in a small saucepan (or in the microwave). Cook over medium heat, stirring occasionally, until it comes to a boil. Remove from heat and stir into oat mixture until evenly coated. Let sit just until cool enough to handle.
3. Line a 7×11 inch pan with plastic wrap wax paper or parchment. Spoon mixture into pan, pressing down to compact. Place in the fridge for 30 minutes to firm up. Once firm, remove from pan, peel away plastic wrap and slice into 16 bars. Wrap individually in plastic wrap if desired. Store covered at room temperature or freeze for up to 3 months.