• In a medium pot over low heat, stir together the coconut oil, almond butter, maple syrup and salt.
  3 1/2 tablespoons (49 grams) refined coconut oil, 1/2 cup (128 grams) natural almond butter, 1/2 cup (120 ml) maple syrup, 1/4 teaspoon salt
• Stir occasionally until the coconut oil is melted.
• Turn the heat up to medium, and while stirring constantly, bring the mixture to a full boil.
• Boil for 2 minutes, stirring constantly and adjusting the heat as necessary. Turn it down as low as you can with it still remaining at a full boil.
• The mixture will thicken and become caramel-like. It should also be glossy. Don't boil it longer or it may separate.
• Remove from the heat and stir in the vanilla.
  1 1/2 teaspoons vanilla extract

If making the cinnamon raisin version:

• Stir in the cinnamon and nutmeg.
  1/2 teaspoon cinnamon, pinch nutmeg
• Stir in the oats and raisins until well combined.
  1 1/2 cups (138 grams) rolled oats, 3/4 cup (113 grams) raisins

If making the chocolate chip version:

• After adding the vanilla, stir in the oats and let the mixture sit for about 10-20 minutes so that it's not so hot that it melts the chocolate chips. Then stir in the chocolate.
  1/2 cup (85 grams) mini vegan chocolate chips

For either version:

• Use a medium cookie scoop to scoop out balls of the mixture onto a piece of parchment paper. They'll firm up after a few hours at room temperature (provided your home isn't super warm) or you can chill them to firm them up quicker.
• Refrigerate in an airtight container for up to about a week. If you want to take these out as an on-the-go snack and it's especially warm, you'll probably want to freeze them first.