Makes 12 bars
2 1/2 cups rolled oats
1/2 cup raw walnut halves
1/3 cup raw, hulled sunflower seeds
1/3 cup raw, hulled pumpkin seeds
1/2 cup raisins
few good pinches of sea salt
1 bar of dark chocolate
1 1/4 cups creamy, runny peanut butter
1/2 cup runny honey
Begin by chopping the bar of dark chocolate and placing it in a small bowl in the freezer to chill.
Line an 8×8 pan with parchment paper and set aside.
Chop the walnut halves into small bits and combine with the oats, seeds, raisins, and sea salt.
In a small pot on the stove combine the peanut butter and honey and warm over medium/low heat, stirring often with a spatula, until hot (about 5 minutes).
Pour the honey and peanut butter mixture over the bowl of dry ingredients and begin to stir with a spatula or large spoon. Switch over to using your hands and massage the dry ingredients into the wet. The mixture will not seem sticky, it will seem a bit dry, but just take the time to work it into every oat and seed.
Add the chopped chocolate from the freezer and fold in gently.
Press the mixture into the lined 8×8 pan, really taking a few minutes to use your body weight to compact it as much as possible. This is the bit that if you do well the bars will slice nicely, but if not pressed enough they will crumble. Really lean into it!
Place the pan in the fridge to cool for an hour or two before slicing with a large, sharp knife. There might be a little crumble but the bars should otherwise hold together well if compacted properly!
Store in an airtight container in the fridge and enjoy within two to three weeks.