Oatmeal Raisin Cookie Larabars

Instructions Pulverize the oats in a food processor, then add all other ingredients and blend very well. Form into balls or bars. (If you want, you can portion the dough into plastic bags before smushing the bars, so your hands don’t get sticky.) This recipe makes a little over three Larabar-sized (45g) bars. I like to double the recipe—the bars last at least two weeks in the fridge. They can also be frozen. **My recipe always turns out sticky, but a few commenters said theirs turned out dry, which makes me suspect they probably just need to process longer. (If for some reason they are still too dry, add just a tiny bit of water and process again.)View Homemade Larabars Nutrition Facts