3 c. oats, whole
1 c. almonds, slivered or sliced
1 c. almond butter
1/3 c. Tahini (ground sesame seeds – similar to almond butter in texture)
1/2 c. unsweetened coconut flakes
1/3 c. flax meal (ground flax seeds – coffee grinder works well)
1/3 c. sunflower seeds, raw
1/4 c. sesame seeds
1/2 tsp. cinnamon
1/2 tsp. salt
1 tsp. vanilla
3/4 c. agave nectar (I mix vanilla flavored Madhava brand and amber,  half-and-half)
3 Tbsp. coconut oil, softened

Set oven to 350 degrees. Combine all ingredients in the mixer and mix well. Consistency should be fairly “sticky”. If the mix is too crumbly, add a little more agave nectar.  On a cookie sheet or bakers half sheet, covered with parchment paper, spread out mixture until you reach an even, desired thickness (approx. 1/2″ thick). Press firmly on top and edges.

Bake for 18-20 minutes. Cool, cut, bag and refrigerate. Makes approx 10-15 bars.

Enjoy!!

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