Instructions

• Preheat oven to 350°F. Line a 9 x 9-inch baking pan with two long pieces of parchment paper so the paper hangs over the sides for easy removal; lightly spray the parchment with oil.
• If you do not have oat flour, place 1 cup oats in a food processor or blender and pulse until finely ground. Measure 1 cup oat flour (either store-bought or the ground oats) into a medium bowl.
• Whisk the oat flour with 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 tsp ground cinnamon in the medium bowl; set aside.
• In a large bowl, use a mixer to cream 2 tbsp unsalted butter and 1/2 cup unpacked brown sugar on medium speed until light and combined.
• Add 1 large egg to the butter-sugar mixture and mix until incorporated. Add 1/4 cup honey, 1/4 cup unsweetened applesauce, and 1/2 tsp vanilla extract; mix until combined.
• Add the dry oat-flour mixture and 2 cups quick oats to the wet mixture. Stir by hand with a spatula or wooden spoon until just combined and no streaks of flour remain. Do not overmix.
• Fold in 1/2 cup dark chocolate chips, 1/2 cup raisins, and 1/2 cup chopped pecans until evenly distributed.
• Spoon the mixture into the prepared pan and press it into an even layer, smoothing the top so the thickness is uniform across the pan.
• Bake for 23–25 minutes, or until the edges are lightly browned and the top is set. The bars may appear soft in the center; they will firm up as they cool.
• Remove the pan from the oven and cool completely on a wire rack. Once cool, refrigerate the pan until the bars are firm.
• Use the parchment overhang to lift the chilled slab from the pan onto a cutting board. Use a long serrated bread knife and a sawing motion to cut into bars.