1 2/3 cups quick rolled oats
1/2 cup brown sugar
1/3 cup oat flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup dried cherries
1/2 cup raisins
1/4 cup flax seeds
1/2 cup pepitas or pumpkin seeds
1/4 cup sliced almonds
1/2 cup almond butter (or peanut butter)
6 tablespoons melted butter
1/4 cup agave
1. Heat oven to 350°F. Line an 8x8 or 5x9 inch pan along one side with greased parchment paper (allow excess paper to come up over sides so it will be easy to remove).
2. Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, mix the almond butter, melted butter, and agave Add the wet ingredients with the dry until the mixture is evenly combined.
3. Spread mixture in prepared pan, pressing it down firmly to pack mixture in tightly. Bake the bars until they’re brown around the edges, 30 to 40 min.
4. Cool the bars in their pan for 30 min. Remove from pan and cool in refrigerator until completely set, 45 min. Cut into squares using a serrated knife. Save bars in plastic wrap in the refrigerator.
*The edges of the bars can get a bit crumbly, I like to cut about an inch off around the sides, crumble it into big chunks and save it in an airtight container to eat as granola.
