Super Seedy Oat Bars
It starts with seeds, & lots of them! Seeds are an essential part of a plant-based diet.
They’re like little nutritional powerhouses.
- For instance, flax/linseed, sunflower & chia seed are incredibly high in fibre & healthy fats, including Omega 3s.
- Sunflower seeds are also rich in vitamin A, D, E, K, zinc, magnesium & selenium – nutrients that protect virtually every square inch of our bodies.
Gluten-Free, Vegan
Freezer Friendly 1 month
Ingredients
-
1 1/2 cups rolled oats (gluten-free for GF eaters)
- 1 cup raw cashews, almonds, or walnuts (roughly chopped)
- 1/2 cup gogi berries/dates (chopped)
- 2 Tbsp chia seeds
- 2 Tbsp sunflower seeds (roasted or raw)
- 2 Tbsp flax seeds (ground) or LSA mix
- 2 Tbsp shredded coconut
- 2 tsp cinnamon (ground)
- 1/3 cup agave nectar or rice bran syrup (or honey if not vegan)
- 1/4 cup creamy salted natural peanut butter or almond butter
Optional Additions:
- Chocolate chips, dried fruit, other nuts/seeds, banana chips, mango etc.
Instructions
- Toast your oats & nuts in a 176 C oven for 13-15 minutes or until slightly golden brown (or in fry pan on stove top).
- Place oats, nuts & gogi berreis/dates in a large mixing bowl. Add seeds & set aside.
- Warm agave & peanut or almond butter in a small saucepan over low heat. Stir & pour over oat mixture & then mix, breaking up the mix to disperse throughout. Use a spoon or your hands to thoroughly mix.
- Transfer to an 20x20cm dish or other small pan lined with parchment/baking paper so they lift out easily.
- Cover with parchment/baking paper & press down with something flat, such as a book, to get them really packed tight. This will help them from being crumbly. Chill in the fridge or freezer for 15-20 minutes to harden.
- Remove bars from dish & chop into 10 even bars. Store in an airtight container for up to a few days. You can even keep them in the freezer!
