Base makes approx 24 1″x3″x1/8″ bars
3 cups rolled oats
1/2 cup oat flour or any flour of choice
4T seeds -nuts of choice, Finley chopped
1T chia seeds
1/2 C raisins or dried fruit of choice (finely chop if dried fruit is large). Can bring this up to a cup if you prefer.
3T sea salt (optional)
1/4 C toasted coconut, finely shredded
1/2 c coconut sugar, or mashed dates
1 frozen banana, thawed and mashed
1/2 cup water (or apple juice for sweeter)
6T ground flax
2T unsweetened cocoa powder (optional)
1 T cinnamon (optional)
3T almond butter
1/2 cup Puffed rice
Preheat oven 325
Mix first set of dry in large bowl.
Mix wet ingredients very well in small bowl, allow to sit. Be sure that any additional spices of your choice are added to the wet so they get full incorporated.
Mix the wet into the first set of already mixed dry. Mix until all ingredients are fully coated. Should not be too wet, not runny, and be able to ball up without falling.
Stir in the remaining dry ingredients- I leave the puffed rice for the end so it doesn’t get too wet, otherwise it will lose the puff.
Put the entire batter on a parchment lined baking sheet. Evenly spread it out and pack down with the back of a spatula. Or put another piece of parchment on top and roll with a rolling pin. Make 1/8 inch thick (can be as thick as you like)
Cut into bars with a pizza cutter.
Cook until golden brown.
Using buckwheat flour will result in a richer flavor, cinnamon compliments this flour very well.
Rice crisps, corn flakes, or other cereal type grain can be used in place or addition to the puffed rice.
Can also be cooked into shapes using cookie cutters, kids love doing that.
Can also be baked in a silicon baking cup or silicon muffin tray. I made a few in my heart shaped muffin tray 3 inches thick, they only needed 3 min more the bars, I didn’t press the batter, only spooned it in.