- 1½ cup 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, gf chocolate chips (such as Enjoy Life Mini Chips)
Servings: 12-16 bars
- 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
- Add peanut butter (or other nut butter) to the mixture and mix until well combined
- 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. 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.
- *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.
- *I found that the bars start to lose their firmness if left out for too long. Best to store them in the freezer. When storing the bars in a container, place a sheet of parchment paper between the layers to avoid bars sticking together.
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