Breakfast Bars

Breakfast Bars

Recipe Courtesy of Save A Lot Test Kitchen

Difficulty Moderate
Serves 16
Prep Time 15 minutes
Cook Time 20 minutes
1 ½ cups Kiggins quick rolled oats
1 cup Nutsome pecans, chopped
1 cup Ginger Evans sweet flaked coconut
½ cup Bramley’s honey
¼ cup Ginger Evans brown sugar
1 Tbsp. Coburn Farms butter
½ tsp. Marcum ground cinnamon
2 tsp. Marcum vanilla extract
½ tsp. Marcum salt
½ cup Tipton Grove seedless raisins



  1. Grease a 9x9-inch baking dish and set aside. Preheat oven to 350 °F.
  2. Spread the oats, pecans, and coconut onto a baking sheet. Place in oven and toast for 10 minutes, stirring after 5 minutes.
  3. In a saucepan, combine honey, brown sugar, butter, cinnamon and salt. Cook over medium heat until brown sugar is dissolved. Remove from heat and stir in vanilla.
  4. Remove toasted oat mixture from oven and reduce heat to 300 degrees.
  5. Combine oat mixture with honey mixture and raisins. Turn into prepared baking dish and pat down evenly with a spatula. Bake 20 minutes.
  6. Remove from oven and cool completely. Cut into 16 2-inch squares and store in airtight container for up to a week.