They are a great food to take hiking, camping, surfing, river rafting or skiing. I love them as an around the house snack for both kids and adults.
- 2 cups oats
- 1 cup sliced almonds
- ½ cup coconut flakes (unsweetened)
- 1/4th cup walnuts chopped or walnut meal
- 1/4th cup flaxseed meal
- 1/4th cup uncooked quinoa
- ½ cup chia seeds
- ½ cup dried cherries or raisins
- 1/4th cup honey (or molasses or agave if you don't want to use any animal products)
- 1/4th cup molasses
- 1/3 cup blue agave
- 4 Tbsp. coconut oil
- ½ tsp. cinnamon
- ½ tsp. salt
- 2 Tsp. vanilla
- Toast the oats, almonds, coconut flakes, walnuts, flaxseed, quinoa and chia seeds on an ungreased cookie sheet at 400 degrees Fahrenheit for about 10 to12 minutes, stirring every few minutes. Remove from the oven. Place the mix in a large bowl and add the dried cherries. Set aside.
- Bring the honey, molasses, blue agave, coconut oil, cinnamon and salt to a boil in a sauce pan. Cook at a boil about 3 minutes.
- Remove from heat, add the vanilla and stir until well combined. Pour the wet mix into the dry mix and mix well.
- Grease a 9"x13" baking dish and press the mixture into the pan HARD. You want to pack it as hard as you can. Then either let it sit on the counter overnight or place the mix in the fridge for at least four hours. If you like, you can cut them into squares and wrap them individually.