Lemon Breakfast Bars

2 cups raisins (Kristy leaves these out)
14 oz sweetened condensed milk
1 Tablespoon lemon juice
1 Tablespoon lemon zest
1/2 cup butter
1/2 cup coconut oil
1 1/3 cup  brown sugar
1 1/2 teaspoon vanilla extract
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups rolled oats
1 cup chopped walnuts

In a saucepan, combine raisins, milk, lemon juice and lemon zest.  Heat and stir until bubbling, then remove from heat to cool slightly.  In a mixing bowl, beat together butter and coconut oil, brown sugar and vanilla extract to make a batter.  Stir in flour, baking soda and salt, then add oats and walnuts.  Press all but 2 cups of the batter into a greased 9x13 pan.  Spread raisin mixture on top of batter to within 1/2 inch of the edges.  Sprinkle with dollops of reserved batter; press lightly.

Bake at 350 degrees for 25-30 minutes, or until golden brown.  Allow to cool, then slice into 12 bars.  These delicious bars freeze well.  We wrap them individually in plastic wrap and tin foil to protect them from freezer burn.