Not Only do the Kiddies love these yummy oat bars but so do Mama's like me. I like to make them as an after school project with a youngster on a cold day or even leave it to a tween to do all by themselves. Either way they are a snack you can feel good about feeding yourself and your family. Packed with plant protein and minerals from the nuts and seeds these will hoping turn your Hangry pains happy. I make a large batch so I can share with others. Enjoy
Makes 24 Bars
3 cups gluten free oats
2 1/2 cups organic brown rice crisp cereal (Erewhon Brand)
1/2 cup hemp seeds
¼ cup sprouted pumpkin seeds
¼ cup sunflower seeds
1/2 cup unsweetened shredded coconut
4 T sesame seeds
4 T chia seeds
2 tsp. cinnamon
1/2 tsp. sea salt
½ cup brown rice syrup or coconut nectar
2/3 cup organic almond butter
3 T. vanilla extract
¼ cup cranberries, goji berries, or raisins, dried
1/2 cup of dark chocolate chunks (optional)
Line a 9x13 square cake pan with parchment paper.
In a large mixing bowl combine the oats, rice cereal, hemp seeds, sunflower seeds, pumpkin seeds, shredded coconut, sesame seeds, chia seeds, cinnamon, 1/2 the vanilla and mix well.
In a small saucepan, stir together the almond butter and brown rice syrup OR coconut nectar until well combined. Cook over medium to high heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in remaining vanilla.
Pour the nut butter mixture over the oat mix, using a spatula to get everything out of pan. Mix well with a coconut oil coated large spoon until all of the oats mixture is coated with the wet ingredients. It will be hard to mix this together and very thick when its completed. Lastly add in the dried berries of your choice.
Transfer the mix to the pan lined with parchment paper. Spread it into an even layer, lightly wet your spatula your and press down to make flat and more firm to hold bars together.
Place the pan in the freezer and chill for 15 minutes, or until firm. Remove the bars and place it on a cutting board. Use a sharp knife, slice into squares or rectangles. Keep in airtight container with parchment paper in fridge for up to 2 weeks but these do not last that long in my house.