Total Time
1 Hour 30 Mins
Yield
Serves 16
Photo: Annabelle Breakey; Styling: Dan Becker

How to Make It

Step 1

Line a 9- by 13-in. pan with plastic wrap, leaving an overhang on the 9-in. sides, and coat with cooking-oil spray. In a large bowl, stir together oats, oat bran, flax seeds, flour, baking powder, salt, peanuts, cranberries, and figs until well blended.

Step 2

In the bowl of a stand mixer, beat together peanut butter, milk, egg, honey, lemon zest, and lemon juice until well blended.

Step 3

Add flour mixture to peanut butter mixture and beat until completely blended. Scrape dough into pan and, with wet fingers or a rubber spatula, pat to fill pan completely and evenly (dough is sticky, so you may need to wash your hands a few times). Chill dough until firm, about 30 minutes.

Step 4

Meanwhile, preheat oven to 300°. Invert pan onto a work surface, lift off pan, and peel off plastic. Using a bench scraper or knife, cut straight down lengthwise through middle, then crosswise to make 16 bars, each 1 1/2 in. wide. Place bars about 1 in. apart on a baking sheet lined with parchment.

Step 5

Bake bars until lightly browned and somewhat firm to touch, about 20 minutes. Remove from oven and let cool completely.

Step 6

Make ahead: Store airtight up to 2 weeks or freeze.

Step 7

Note: Nutritional analysis is per bar.

Ratings & Reviews