Gluten-Free, vegan chocolate peanut butter breakfast bars
Ingredients
- 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, gf chocolate chips (such as Enjoy Life Mini Chips)
Method
Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: Using the parchment paper handles, remove the entire block from pan/baking dish, then cut into bars.
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Recipe Info
Tip: * Feel free to substitute your favourite nuts/seeds for any you don’t have on hand or don’t like. You could sub dried fruit for chocolate chips, too.
* We 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.
* We 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.