Ingredients
- 2 cups old-fashioned oats
- 1/3 cup sunflower seed butter
- 1/4 cup agave syrup
- 1 1/2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1 large egg white
- 1/2 cup coarsely chopped unsalted roasted pistachios
- 1/3 cup golden raisins
Nutrition Information
- calories 174
- fat 9 g
- satfat 2 g
- unsatfat 6 g
- protein 4 g
- carbohydrate 21 g
- fiber 2 g
- sugars 9 g
- added sugars 5 g
- sodium 109 mg
- calcium 2 % DV
- potassium 4 % DV
How to Make It
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Preheat oven to 350°F. Line an 8-inch square metal baking pan with parchment paper; let excess hang over edge.
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Spread oats onto a baking sheet. Bake at 350°F until toasted, about 12 minutes. Place in a medium bowl; cool.
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Place sunflower seed butter, agave syrup, and oil in a microwavable bowl. Microwave at high until warm, about 30 seconds; whisk until smooth. Whisk in vanilla, salt, and egg white.
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Add pistachios and raisins to oats. Pour sunflower seed butter mixture over oat mixture; stir until well combined. Using a spatula, press mixture firmly into prepared pan.
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Bake at 350°F until lightly browned, 20 to 22 minutes. Cool in pan on a wire rack 15 minutes. Remove from pan using parchment paper. Cool completely on rack. Cut into 12 (4- x 1 1/3-inch) bars.
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