These are a great snack to keep on hand for your entire family. Feel free to substitute your favorite nuts and dried fruits.
- 8 ounces regular rolled oats
- 1.5 ounces pumpkin seeds, raw and shelled
- 3 ounces almonds, chopped
- 1.5 ounces oat bran
- 1 ounces flax seeds, ground
- 6 ounces agave nectar
- 1.75 ounces dark brown sugar
- 1 ounces vegan non-hydrogenated margarine or coconut butter
- 1 tablespoon vanilla extract
- 1 tablespoon arrowroot powder
- 1/4 teaspoon sea salt
- (Optional) 6.5 ounces chopped dried fruit (cranberries, currants, apricots, or any fruit you like.)
- Preheat oven to 300 degrees. Line a 9x9 inch pan with parchment paper.
- Toast the dry ingredients (except the flax seeds).
- Measure wet ingredients into a medium saucepan and heat over medium, stirring until sugar is dissolved.
- Add dry ingredients to pan. Mix completely.
- Place mixture into the 9x9 pan, lined with parchment. Spread the mixture into the pan. Place another sheet parchment on top of the mixture and press down firmly and evenly with the bottom of another pan. (This step is very important!)
- Remove the top sheet of parchment paper and place the pan into the oven.
- Bake 25 minutes. Cool completely and lift the parchment paper and baked bars from the pan. Cut into 12 pieces and store in an airtight container for up to 3 weeks.
This recipe was inspired by the famous (and my favorite) TV chef, Alton Brown; this is my veganized version of his recipe. Written primarily in ounces, this is a much more accurate method of measurement. If you're feeling adventurous and want to invest in a useful tool, get a good digital kitchen scale and give it a try. A great side-benefit is that you will have fewer dishes to wash since you'll avoid using numerous measuring cups. Once you get the hang of it, you may wish every recipe was written in weight!
By Allison Rivers Samson
Allison Rivers Samson is the founder of Allison's Gourmet, an online, organic, vegan bakery & gift company. All recipes are copyrighted by Allison, 2006.