Chewy, nutty & a little bit sweet – snack time perfection!
Prep & Cooking: 20 minutes (plus additional setting time in the refrigerator)
Makes: 9 bars
1 ½ cups rolled oats (not quick oats)
½ cup raisins
¼ cup pumpkin seeds (shelled)
¼ cup chopped dried apricots (about 6 apricots)
¼ cup chopped almonds
1-2 tbsp chia seeds (optional)
1 tsp cinnamon
¼ tsp ginger
¼ tsp nutmeg
Pinch of ground cloves
Or 2 tsp pumpkin pie spice
¼ cup almond butter
3 tbsp agave nectar
1 tbsp melted coconut oil
Line a 9x9 baking pan or dish with parchment paper, this will make it easier to remove the bars from the pan after they have spent a little bit of time setting up in the refrigerator.
In a large bowl, combine all dry ingredients.
In a small microwave safe dish, melt coconut oil, and add the almond butter and agave. Stir to combine.
Pour the warm oil, almond butter, and agave over the dry mixture and stir until all of the dry ingredients are evenly coated.
Press the mixture firmly and evenly into the prepared 9x9 pan. You may wish to use the bottom of a drinking glass to press the corners down firmly. Allow to cool in the refrigerator for a minimum of 30 minutes for a firm bar. These bars are best kept refrigerated as they are very soft and chewy when at room temperature.
Tips & Variations: