Ingredients

• 2 cup rolled oats
• 1.5 cup shredded coconut
• 1 cup almonds, roughly chopped
• 0.75 cup brown sugar
• 6 tablespoon unsalted butter, melted
• 1 egg
• 1.5 teaspoon vanilla extract
• 0.5 teaspoon sea salt
• 0.25 teaspoon ground cinnamon

Steps

1. Preheat your oven to 350°F and line a 9x13 inch baking pan with parchment paper, allowing some to hang over the edges for easy removal.
2. In a large mixing bowl, combine the rolled oats, shredded coconut, chopped almonds, brown sugar, sea salt, and ground cinnamon. Stir until evenly distributed.
3. In a small bowl, whisk together the melted butter, egg, and vanilla extract until well combined.
4. Pour the wet mixture into the dry ingredients and stir until all the oats, coconut, and almonds are evenly coated with the wet mixture.
5. Transfer the mixture to the prepared baking pan and press down firmly and evenly using the back of a spatula or your hands to create a compact layer.
6. Place the pan in the preheated oven and bake for 20 to 22 minutes, until the top is light golden brown and the mixture is set but still slightly soft in the center.
7. Remove the pan from the oven and let cool for 5 minutes on a wire rack.
8. Using the parchment paper handles, lift the entire block out of the pan and place on a cutting board. Cut into 12 equal rectangular bars using a sharp knife or kitchen shears.
9. Let the bars cool completely on a wire rack for at least 15 minutes before serving or storing in an airtight container.