Chewy Breakfast bars+

Yield: 12 bars

Oven Temperature and Cooking Time

• 350 F (C) for 6-12 minutes for toasting oats, quinoa, almond slices and pumpkin seeds

Equipment

• Half sheet baking pan(s)
• Medium sized (3 qt+) pot with heavy bottom
• Wood spatula or sturdy silicone spatula
• 11 cup (11" x 7 1/4") rectangular glass storage container or similar size rectangular container

Ingredients

• 1 cup (90g) rolled oats 1 cup (80g) rolled oats
• 3/4 cup + 2 tbsp (160g) quinoa
• 1/2 cup (56g) pumpkin seeds
• 1/2 cup (50g) almond slices 6 tbsp (40g) almond slices
• 1 cup (260g) nut butter [*1]
• 1/4 cup (84g) honey
• 2 tbsp (40g) maple syrup
• 2 tsp vanilla 1 tbsp vanilla
• 1 1/2 tsp cinnamon powder 1 tsp cinnamon powder
• 3/8 tsp salt [*2]
• 6 tbsp (38g) flaxseed meal or ground flaxseed
• 1/2 cup + 2 tbsp (84g / about 6 figs) dried figs, chopped
• 4 tbsp (56g) chocolate chips

Directions

1. Preheat oven for roasting*
   Spread oats in a half baking pan. Roast until lightly browned, stirring if not browned evenly,  for about 11 minutes.
   Spread quinoa in a half baking pan. Roast until lightly browned, stirring if not browned evenly,  for about 12 minutes.
   Spread almonds in a half baking pan. Roast until lightly browned, stirring if not browned evenly,  for about 10 minutes.
   Spread pumpkin seeds in a half baking pan. Roast until lightly browned, stirring if not browned evenly,  for about 6 minutes.
   Mix all the roasted items when cool.
2. Warm nut butter, honey and maple syrup together in a thick medium saucepan over medium-low heat, just until nut butter loosens to mix with honey and maple syrup, stirring occasionally. Turn off the heat keeping the pot on stove.
3. Add vanilla, cinnamon powder, salt and flax seed. Mix well.
4. Mix in roasted items and figs.
5. [Optional] Thinly oil a glass container or line with wax or parchment paper.
   Pour in the mixture. Using a bottom of flat cup (such as a measuring cup), flatten the mixture.
6. When near room temperature, distribute chocolate chips evenly. Press down with a cup bottom.
7. Cut into 12 bars. Store in refrigerator.
   

Foot Notes*

[*1] I make mine with Kirkland whole cashew nuts; To make yours, roast cashews for better nutty flavor until lightly brown, then process in a food processor or blender adding 5% avocado or other vegetable oil - I usually make a double batch with 520g (1 1 /2 cup) cashew and 26g (2 tbsp) avocado oil.
[*2] Adjust the salt depending on the nut butter salt level; Mine is lightly salted because the cashews I use is salted.

Based on recipe Toasted Quinoa, Dried Fig & Dark Chocolate Nut Free Granola Bars

Recipe above calls for:

• 1/2 cup old fashioned rolled oats (gluten free, if desired)
• 1/2 cup uncooked quinoa
• 1/4 cup raw sunflower seeds
• 1/4 cup raw pumpkin seeds
• 1/2 cup organic or homemade sunflower butter
• 1/3 cup honey (or coconut palm syrup if vegan)
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1/4 cup flaxseed meal
• 1 tablespoon chia seeds
• 1/2 cup black mission dried figs, coarsely chopped
• 1 tablespoon dark chocolate chips (vegan, if desired)
  ----------------

• 1/2 cup (40g?) old fashioned rolled oats (gluten free, if desired)
• 1/2 cup (92g) uncooked quinoa
• 1/4 cup raw sunflower seeds
• 1/4 cup raw pumpkin seeds
• 1/2 cup organic or homemade sunflower butter
• 1/3 cup (112g) honey (or coconut palm syrup if vegan)
• 1 teaspoon vanilla
• 1/2 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 1/4 cup flaxseed meal
• 1 tablespoon chia seeds
• 1/2 cup black mission dried figs, coarsely chopped
• 1 tablespoon dark chocolate chips (vegan, if desired)