Raisin Peanut Butter Bake

(Can be made the day before.
Let cool & refrigerate overnight.
Warm up in the morning.)

Put:
1 c raisins
1/2 t salt
2 c water
in a blender & blend for 1 min.
Pour in a large bowl or mixer bowl.

Add to the large bowl or mixer bowl:
3 c rolled oats
1 c oat bran (hot cereal style)
1 c dry roasted & salted peanuts
if not, add 1/4 t salt
3/4 c peanut butter, with salt
if not, add 1/4 t salt
1/2 c honey
1 c water
& mix in the mixer or with a spatula.

Preheat oven at 350º

To keep from sticking,
oil sides & bottom
of a 9x13 glass pan with:
1/2 t virgin coconut or olive oil

Pour the mixture into the pan & spread out with a spatula.

Top with:
1/2 c slivered or sliced almonds
or dry roasted & salted peanuts
(taste for freshness)
& press into the mixture.

Bake uncovered at 350º for 35 - 40 min.

Loosen from the pan by going around the pan with a sharp knife between the pan & the Raisin Oat Bran Bake.
L
Cut into rectangles.

Serve
or cool down & refrigerate in an airtight container for up to 3 days
or freeze.

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