Step 1

Line the bottom and sides of an 8-inch or 9-inch square baking pan with parchment paper, leaving an overhang on the sides to lift the bars out (makes cutting easier!). Set aside.

Step 2

Pulse the almonds, cashews, and 1/2 cup (40g) oats in a food processor about 10x or until lightly chopped. (Without pulsing these ingredients, the bars will fall apart.)

Step 3

Pour pulsed mixture into a large bowl. Stir in remaining oats, the ground flax, cranberries, and raisins until combined. Set aside.

Step 4

In a medium pan over medium heat or in a microwave-safe bowl, melt the peanut butter, honey, and coconut oil together. Stir to combine, then pour over the dry ingredients. Add the chocolate chips, then stir to combine everything.

Step 5

Transfer mixture to prepared pan. Using the back of a flat spatula, press the mixture tightly and firmly down into the pan. Make sure it’s compact, which helps guarantee the bars will hold their shape.

Step 6

Place bars into the refrigerator to set up for at least 1 hour and up to 2 days.

Step 7

Cut into rectangle or square bars. Cover and store the bars for up to 1 week at room temperature or for up to 2 weeks in the refrigerator.