1½ cups rolled oats (use gluten-free if desired)
¼ cup flax seed meal
⅛ cup chia seeds
¼ cup sunflower seeds
¼ cup sesame seeds
⅓ cup pumpkin seeds
½ cup cashews
½ cup almonds
½ cup agave nectar
1 cup natural peanut butter (or nut butter of choice – I used almond butter)
½ cup vegan chocolate chips (Enjoy Life Mini Chips are gluten-free)
Feel free to substitute your favorite nuts/seeds for any you don’t have on hand or don’t like. You could sub dried fruit for chocolate chips, too.
Line an 8×8 (or similar size) pan or baking dish with parchment paper. Leave extra on the sides to use as handles for removing the bars later.
In a large bowl, combine the oats, flax seed meal, seeds and nuts; mix thoroughly.
Add agave nectar to the mixture and stir until well coated.
Scoop the mixture into the prepared pan/baking dish and press firmly until it is evenly distributed. Original recipe instructs to allow mixture to then sit overnight (to firm up) before cutting into bars. As I mentioned, I’m not that patient. I put mine in the freezer for an hour or so and it seemed to work just fine.
Using the parchment paper handles, remove the entire block from pan/baking dish, then cut into bars. See how nice and even mine are? Oops. If I could have a do-over, I would cut it into 16 bars. There’s always next time.
I found that the bars start to lose their firmness if left out for too long. Best to store them in the freezer (in my opinion).
When storing the bars in a container, place a sheet of parchment paper between the layers to avoid bars sticking together.