This is far and away the most popular recipe I’ve posted , and for good reason: it’s one of the easiest and most adaptable methods for snack bars ever. Not a fan of peanut butter? Use almond, cashew, or sunflower seed butter. Don’t have any pumpkin seeds on hand? Sunflower seeds, cashews, or other nuts will be great, too. As for the dried fruit, anything goes; just be sure to chop larger fruits into small bits.
2½ cups (225g) rolled oats or quick oats
1 cup (140g) pumpkin seeds
½ cup (75g) raisins
⅔ cup (165g) peanut butter or almond butter
½ cup (120ml) agave nectar or brown rice syrup, plus more as needed
⅛ teaspoon salt (optional)
1. Line an 8 by 8-inch (20 by 20cm) pan with aluminum foil or plastic wrap.
2. In a large bowl, stir together the oats, pumpkin seeds, and raisins.
3. In a medium bowl, stir together the peanut butter, agave nectar, and, if using unsalted peanut butter, the salt; alternatively, combine these ingredients in a food processor and process until well combined. Add to the oat mixture and stir until everything is sticky and well combined. If the mixture is too dry to hold together, add a bit more agave nectar.
4. Spread the mixture in the lined pan, then cover with foil or plastic wrap, and press firmly to form an even layer. Refrigerate for at least 4 hours.
5. Cut into bars and wrap them individually. Stored in the fridge, they’ll keep for 2 weeks.
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