Trail Mix Bars Oats Honey (Print Version)

Wholesome bars loaded with oats, honey, nuts, seeds, and dried fruit for quick snacks.

# Ingredient List:

→ 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

# Steps:

01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing overhang 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 wet mixture over dry ingredients and mix thoroughly until all components are evenly coated.
05 - Transfer mixture to prepared baking pan and press firmly with a spatula to compact evenly.
06 - Bake for 18 to 20 minutes until edges are golden brown.
07 - Allow bars to cool completely in the pan, then lift out using parchment overhang. Cut into 12 equal bars.

# Helpful Hints:

01 -
  • Quick and easy with just 15 minutes of hands-on prep time
  • Customizable with your favorite nuts, seeds, and dried fruits
  • Perfect for meal prep and on-the-go snacking
  • No refined ingredients - sweetened naturally with honey
  • Budget-friendly using pantry staples
  • Great for lunchboxes, hiking, or post-workout fuel
02 -
  • Press the mixture very firmly into the pan for bars that hold together perfectly
  • Don't skip the cooling step - completely cooled bars cut much cleaner
  • Toast the oats and nuts in the oven for 5 minutes before mixing for deeper flavor
  • Use certified gluten-free oats if serving to those with gluten sensitivities
  • Store bars between layers of parchment paper to prevent sticking
  • Double the recipe and freeze extras for up to 3 months
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