Muesli Bars Five Minute
No-Bake Sunflower Seed and Oat Bars – Vegan, semi-raw, can be soy or gluten free
Makes 10-12 bars
2 1/2 cups rolled or quick oats (substitute gluten free oats if needed)
1 cup sunflower seeds (raw or toasted)
1/2 cup raisins
1/2 cup carob chips (or cacao nibs)
2/3 cup nut or seed butter of choice
1/2 – 2/3 cup agave nectar or brown rice syrup (adjust based on how well things stick together)
1) Mix oats, sunflower seeds, raisins, and carob chips in a large bowl.
2) Whisk together nut butter and agave. Pour into oat mixture, and mix well, till everything is sticky and combined. If it’s too dry, add a bit more agave.
3) 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 refridgerated till ready to use. They ought to last two weeks at least.
OR:
4) After mixing wet ingredients with dry, crumble mixture into bite sized pieces and bake at 375 degrees for about forty minutes, or until crispy and brown.
OR
• Follow step 4 until you get to baking, and dehydrate for 10 hours at 115 degrees instead for a more-raw option.