adapted from this recipe

note:  rolled or old fashioned oats are fine to use here but may contain some gluten.  using gluten free oats will ensure these bars are GF as a whole.

Ingredients

3 Cups + 2 Tablespoons Gluten Free Oats

1/2 Cup Almond Meal

1/4 Cup Flax Meal

1 Teaspoon Salt (fine sea salt is great in these)

1 1/2 Cups Finely Shredded Unsweetened Coconut

2 1/2 Cups Dried Fruit (I used dried cranberries and dried wild blueberries)

1 1/2 Cups Chopped Dark Chocolate or Chocolate Chips

1/2 Cup Peanut Butter

1/2 Cup Coconut Oil

1/2 Cup Honey

Directions

Preheat oven to 350 and line a 9×13 baking dish with parchment paper (cutting a sheet of parchment in half lengthwise and crossing it in your pan will create a “sling” to easily remove the bars from the pan once cooled).  Place the oats, almond meal, flax meal, salt, coconut, fruit and chocolate in a large bowl; stir to combine.  Heat the peanut butter, coconut oil and honey in a small saucepan over medium heat until melted.  Pour the peanut butter mixture over the dry ingredients and mix well with a spoon and stir until well combined.  Pour the mixture into the prepared baking dish and use a piece of parchment paper to press the mixture into the pan as firmly as possible.  Bake for 25 minutes or until edges begin to brown and the top is golden.  Completely cool in the refrigerator before cutting into bars.  (I like to store these in the refrigerator as well but it is not necessary-they also freeze well)