Ingredients
2 ½ cups rolled or quick oats
1 cup raw pumpkin seeds
1 cup raw sunflower seeds
½ cup chopped dates
2/3 cup peanut or almond butter
1/2 to 2/3 cups agave nectar or honey
1/8 teaspoon sea salt (adjust based on
which nut butter you use)
1 tsp cinnamon
1 tsp vanilla
Method
Mix oats, pumpkin seeds, and dates in a
large bowl.
Whisk together nut butter, sweetener, and
sea salt. Pour into oat mixture, and mix well, till everything is sticky and
combined. If it’s too dry, add a bit more agave.
Press mixture into a shallow baking dish
that you’ve lined with foil or saran wrap.
Cover with more foil/saran, press well
into the baking dish, and refrigerate for 4 hours.
Cut into bar shapes, wrap, and keep refrigerated till
ready to use.
They will last two weeks in the fridge.
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