Instructions

• Preheat the oven to 350°F (175°C). Line a 9 x 9-inch baking pan with two long pieces of parchment paper so the paper extends up the sides for easy removal; lightly spray the parchment and exposed pan with oil.
• If you do not have ready-made oat flour, make it now: pulse 1 cup oats in a food processor or blender until very fine to yield 1 cup oat flour.
• In a medium bowl, whisk together 1 cup oat flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 tsp ground cinnamon. Set aside.
• In a large bowl, use a hand mixer or stand mixer to cream 2 tbsp unsalted butter and 1/2 cup unpacked brown sugar on medium speed until light and slightly fluffy.
• Add 1 large egg to the butter-sugar mixture and beat 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 ingredients. Using a spatula or wooden spoon, stir by hand until just combined and no streaks of flour remain.
• Fold in 1/2 cup dark chocolate chips, 1/2 cup raisins, and 1/2 cup chopped pecans until evenly distributed.
• Transfer the mixture to the prepared pan. Use a spatula or the back of a spoon (or the bottom of a measuring cup) to press and flatten the mixture into an even layer across the pan.
• Bake in the preheated oven for 23–25 minutes, or until the edges are lightly browned. The bars may feel soft in the center—this is normal.
• Remove the pan from the oven and set on a wire rack. Cool completely in the pan on the rack.
• Once cooled, refrigerate the pan until the bars are firm (at least 30 minutes) to help them hold together.
• Lift the parchment to remove the bars from the pan. Using a long serrated bread knife, cut the chilled bars into squares with a gentle sawing motion.