makes 16 bars 2 cups rolled oats 1/2 cup whole wheat flour 1 teaspoon ground cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1/8 teaspoon cloves 1/2 teaspoon sea salt 1/4 cup brown sugar 1/2 cup melted coconut oil 1/4 cup molasses 1/4 cup agave 1 teaspoon vanilla extract 1/4 cup dried cranberries or cherries 1/2 cup toasted chopped pecans, pistachios, or almonds 1 cup vegan white chocolate chips (optional) Preheat the oven to 400 degrees F. Line a 9-inch square baking dish with parchment paper. Spread the oats onto a cookie sheet and toast for 5 minutes or until light golden brown. Watch carefully so they don't burn. Reduce temperature to 300 degrees. Stir the oats with the flour, spices, and salt to combine. Stir in the brown sugar, coconut oil, molasses, agave, vanilla, cranberries, and nuts to combine. Press oat mixture into the baking dish and bake for 20 minutes. Cool and cut into bars. If drizzling with white chocolate or making white chocolate snowflakes, melt chips in a glass bowl, microwaving for 20 seconds at a time until melted. Drizzle over bars with a fork, or transfer to a sandwich bag and snip off a corner to use as a piping bag and draw snowflakes.