Trail Mix Bars Oats Honey (Printable)

Wholesome bars packed with oats, honey, nuts, seeds, and dried fruit for easy snacking anytime.

# What You Need:

→ Dry Ingredients

01 - 2 cups old-fashioned rolled oats
02 - 1/2 cup chopped mixed nuts (almonds, walnuts, pecans)
03 - 1/3 cup sunflower seeds or pumpkin seeds
04 - 1/2 cup dried cranberries or raisins
05 - 1/4 cup mini chocolate chips (optional)

→ Wet Ingredients

06 - 1/3 cup honey
07 - 1/4 cup unsalted butter
08 - 1/4 cup light brown sugar, packed
09 - 1/2 teaspoon vanilla extract
10 - 1/4 teaspoon salt

# How-To:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving overhang on all sides for easy removal.
02 - In a large mixing bowl, combine oats, chopped nuts, seeds, dried fruit, and chocolate chips if using.
03 - In a small saucepan over medium heat, melt butter with honey and brown sugar, stirring until smooth. Remove from heat and stir in vanilla extract and salt.
04 - Pour the warm wet mixture over the dry ingredients. Mix thoroughly until all components are evenly coated.
05 - Transfer mixture to prepared baking pan. Press firmly with a spatula or hands to create even, compact layer.
06 - Bake for 18 to 20 minutes, or until edges are golden brown.
07 - Allow bars to cool completely in pan. Lift out using parchment overhang and cut into 12 equal bars.

# Expert Hacks:

01 -
  • They taste decadent enough for dessert but wholesome enough to eat for breakfast without regret.
  • Once you nail the basic formula, you can swap in whatever nuts, seeds, or dried fruit you have lingering in your pantry.
  • They come together in under 20 minutes of active work, and the minimal cleanup means you might actually make them again next week.
02 -
  • Cooling completely is non-negotiable—cutting them warm will result in a crumbly mess that tastes good but looks sad.
  • The honey and butter mixture has to coat every single piece of oat and nut, or you'll end up with dry edges and chewy centers instead of uniform bars.
03 -
  • Use parchment paper with the overhang every single time—it's the difference between a triumphant removal and scraping bars out of the pan with a spatula.
  • Measure your honey by weight if possible, but if you're using volume, lightly oil the measuring cup first so it slides out without sticking.
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