Get ready because these are gooooood! They are a perfect make-ahead snack for the entire work/school week...just store them in the fridge in an air-tight container and you're golden. You can play around with the ingredients...add raisins or other dried fruit, substitute a different nut (hazelnuts, pecans etc) or even try them with butterscotch morsels (I think that would be divine!)
Depending on your mood, alternate this recipe with my other make-ahead snacks on a weekly basis to keep it exciting!! Try my Bananarama Bars, All Natural Super Health Bars and "I can't believe they're vegan" Ridiculously Delicious Blueberry Muffins!
1 2/3 cup old fashioned oats
1/4 cup raw almonds coarsely chopped
2 tablespoons coconut flakes
1/4 cup peanut butter
1/4 cup organic agave or honey
1/4 cup brown sugar
2 tablespoons butter
1/4 teaspoon vanilla
1/4 cup organic dark chocolate chips
1. Preheat oven to 350 degrees. In the meantime, line an 8 x 8 inch pyrex dish with aluminum foil and lightly grease. Add oats, almonds and coconut and toast in oven for about 5 minutes...using a spatula flip the ingredients and toast another 5 minutes so all the goodies are nice and evenly toasted. Place into a bowl.
2. While you are toasting your ingredients in the oven, melt together sugar, agave, butter, peanut butter and vanilla on range over medium/low heat stirring ingredients. Add this to the bowl with the oats, almonds and coconut and combine well to make sure all the ingredients are covered with the pb/sugar/agave/butter mixture (there shouldn't be any dry oats floating around).
3. Return this "batter" to the aluminum foil lined pyrex dish and press down so nice and evenly flat against the bottom. Add chocolate chips and press down (they'll melt a bit which is scrumptious)! Place into fridge for 1-2 hours. Then you can remove from pyrex dish and cut into bar sized pieces and enjoy for a snack for your upcoming busy week!