- 1 cup Agave Syrup
- 1 teaspoon Baking Soda
- 1/3 cup Chocolate Chips
- Coconut Oil
- 1 cup Dried Currants
- 3 tablespoons Flax Seeds
- 1 cup Mixed Dried Fruit, Seeds & Nuts
- 4 1/2 cups Rolled Oats
- 1/2 cup Salted Butter (Softened)
- 1/2 cup Sliced Almonds
- 1/2 cup Unsalted Butter (Softened)
- 1 teaspoon Vanilla
- 1 1/2 cup Whole wheat Flour
Preheat oven to 180 degrees celcius.
Grease a 9×13 baking pan with coconut oil and set aside
In a large bowl, blend the softened butters and agave syrup. Add the oats, flour, baking soda and vanilla. Mix until the dry ingredients are uniformly coated with the butter/agave blend.
Stir in dried fruit, nuts and seeds until well distributed throughout the mixture.
Pour oat mix into the greased baking pan. Press down with back of spoon. Place a layer of wax paper on top of mix and continue pressing (hard!) until mix is well packed into the pan.
Bake at 180 degrees for 20-25 minutes or until edges begin to brown.
Remove from oven and let stand 20 minutes before cutting into bars. For best results, let cut bars sit in pan overnight to continue setting up.