Ingredients
Scale
- 2 cups old fashioned oats (I used Quaker)
- 2 cups quick cooking oats (I used McCann’s)
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
- 1 ½ teaspoons ground cinnamon
- ½ cup cherry honey (regular honey would also work)
- 1 cup dried tart cherries (I used Sun Maid)
- ¼ teaspoon kosher salt
- ½ cup flaked unsweetened coconut (I used Bob’s Red Mill)
- ½ cup sliced almonds
- ½ cup packed light brown sugar
- ¼ cup crunchy Biscoff
Instructions
- Preheat oven to 350 degrees F. Line a 9 by 13 inch pan with parchment. I used a Chinet Bakeware pan.
- In a large bowl, combine oats, oil, vanilla, cinnamon, honey, cherries, salt, coconut, almonds, sugar, and Biscoff. Mix to fully combine and make sure there are no clumps of ingredients. Your hands may be the best tool here.
- Pour the mixture into the prepared pan. Press it in firmly with your hands. Bake for 20 minutes, rotating halfway through if necessary, until lightly golden brown and fragrant.
- Allow bars to cool for 30 minutes, then cut into bars, but do not remove from the pan. Allow to cool completely before removing the bars from the pan or they will fall apart. May be stored at room temperature for up to one week. I do not recommend freezing this recipe.
- Prep Time: 10 mins
- Cook Time: 20 mins