Mix dry ingredients. Toss together the rolled oats, cinnamon, and salt in a large mixing bowl.
Combine wet ingredients. Add the apple cause, tahini, maple syrup, and vanilla to a small bowl. Use a whisk or spoon to combine the ingredients until they are smooth.
Preheat the oven and mix the batter. Preheat the oven to 400 F. (200 C.). Meanwhile, add the wet ingredients to the oats. Mix them together, and then add the raisins and chopped walnuts.
Add to a baking dish and bake. Turn the oatmeal bar mixture into an 8x8 inch glass baking dish or non-stick pan. Lightly press the mixture into the pan and spread it in an even layer. Bake for 30 minutes or until golden brown and firm in the center.
Cool and slice. Remove the breakfast bars from the oven and allow them to cool (preferably on a wire rack) for a few minutes. Slice the bars and enjoy!
The number of bars depends on how big you make them. We’ve adjusted the nutritional information to reflect 12 servings.
Substitute peanut butter or another nut or seed butter for the tahini.
We recommend rolled oats for this recipe. Quick oats are highly processed and won’t retain enough texture for the bars to set up.
If you use a larger baking pan, the bars will be thinner. Adjust the baking time accordingly.