- 1 teaspoon coconut oil, or as needed
- 4 cups rolled oats
- 1/4 cup sliced almonds
- 1/4 cup chopped walnuts
- 1/4 cup sunflower seeds
- 1/2 cup unsweetened coconut flakes
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup raisins
- 1/4 cup turbinado sugar
- 1/4 cup agave nectar
- 1/4 cup coconut butter
- 1/4 cup peanut butter
- 1/2 teaspoon sea salt
- 1/2 teaspoon vanilla extract
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9×13-inch baking dish with coconut oil.
- Stir rolled oats, almonds, walnuts, sunflower seeds, and coconut together onto a large baking sheet; spread the oat mixture out on a baking sheet.
- Toast in the preheated oven until golden brown, 8 to 10 minutes, stirring after 5 minutes.
- Pour the oat mixture into a large bowl and mix in cinnamon.
- Stir raisins, turbinado sugar, agave nectar, coconut butter, peanut butter, and sea salt together in a saucepan. Place saucepan over medium-low heat, bring the mixture to a boil, and boil for 1 minute. Remove the mixture from the heat and stir in vanilla extract.
- Pour the hot mixture over the oat mixture and stir until the dry ingredients are moistened.
- Press the mixture into the prepared baking dish until even and densely packed. Refrigerate for 1 hour to set up.
- Turn the mixture out of the pan, cut into 16 bars, and wrap bars in waxed paper. If desired, cut bars in half to make 32 snack-size bars.