• Add coconut milk or coconut cream to a large mixing bowl and whip with a hand mixer, until smooth.
• Drizzle in honey and stir to combine. Add peanut butter and cinnamon and mix well.
• Pour in oats and raisins, stirring to combine thoroughly.
• Press mixture into a 9x13-inch baking dish lined with foil or parchment.
• Cover and refrigerate 2 hours, until firm.
• Lift foil or parchment sheet to remove from pan, slice into bars and enjoy!
• Store in an airtight container in the fridge for 1 week or freeze 1 month.
• Yields 12 peanut butter oatmeal bars.

If using coconut cream:

• Place can of coconut cream in the fridge overnight. Make sure it stays still and standing upright—don’t move it or shake it!
• When ready to make your bars, flip can upside down to open it. (When cold, the thick coconut cream separates from the liquid and the liquid goes to the bottom of the can. By flipping the can to open it, you can drain the liquid and scrape the cream!)
• Add coconut cream to a large mixing bowl, whip with a hand mixer, and follow above procedure to make oatmeal bars.