Whole grain, seeds, nuts, and dry fruit...does it get better? Yes! They've got nut butter! This recipe is flexible. You can sub sweeteners (except don't use fake sweeteners); you can use whatever type of nuts or seeds you like. You can add candied ginger in place of dried fruit. Use raisins, currants, or dried chopped cherries - your choice. Makes 16 breakfast bars or 32 snack bars.
Provided by brujakitty
Categories 100+ Breakfast and Brunch Recipes
Time 1h30m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 9x13-inch baking dish with coconut oil.
- Stir rolled oats, almonds, walnuts, sunflower seeds, and coconut together onto a large baking sheet; spread the oat mixture out on a baking sheet.
- Toast in the preheated oven until golden brown, 8 to 10 minutes, stirring after 5 minutes.
- Pour the oat mixture into a large bowl and mix in cinnamon.
- Stir raisins, turbinado sugar, agave nectar, coconut butter, peanut butter, and sea salt together in a saucepan. Place saucepan over medium-low heat, bring the mixture to a boil, and boil for 1 minute. Remove the mixture from the heat and stir in vanilla extract.
- Pour the hot mixture over the oat mixture and stir until the dry ingredients are moistened.
- Press the mixture into the prepared baking dish until even and densely packed. Refrigerate for 1 hour to set up.
- Turn the mixture out of the pan, cut into 16 bars, and wrap bars in waxed paper. If desired, cut bars in half to make 32 snack-size bars.
Nutrition Facts : Calories 205.3 calories, Carbohydrate 27.6 g, Fat 9.4 g, Fiber 4 g, Protein 4.8 g, SaturatedFat 4.4 g, Sodium 78.7 mg, Sugar 10.6 g
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