Ingredients
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1 ¼ cups Cinnamon Activated Native Texas Pecans
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2 cups old-fashioned oats
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1 teaspoon ground cinnamon
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½ teaspoon fine sea salt
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1 cup nut butter
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½ cup honey
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1 ½ teaspoons vanilla extract
Instructions
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Line a 9-inch square baking dish with one strip of parchment paper, cut to fit neatly across the base.
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Chop the Cinnamon Activated Native Texas Pecans
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In a large mixing bowl, combine the oats, cinnamon, and salt, and stir to blend. Set aside.
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Measure out 1 cup nut butter. Top with ½ cup honey, followed by the vanilla extract. Whisk until well blended.
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Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. Add the chopped activated pecans and stir until they are evenly dispersed.
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Transfer the mixture to the prepared baking dish. Use your spoon to arrange the mixture fairly evenly. Then use a flat, round surface (like a drinking glass) to pack the mixture down as firmly and evenly as possible.
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Cover the baking dish and refrigerate for at least one hour, or overnight.
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When you’re ready to slice, flip the bars out of the baking dish. Use a sharp chef’s knife to slice the mixture into 4 rows and 2 columns.
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You can wrap individual bars in plastic wrap or parchment paper and the bars will keep well for a week in the refrigerator and for several months in the freezer.