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Breakfast Bars

Serves: 8

Difficulty:  Easy

Prep time:  10 minutes

Cook time:  45 min plus cooling time

1 tbs oil plus more for pan

1 ¼ cups rolled oats

½ cup dried cherries, cranberries or raisins

¼ cup ground flax meal

¼ cup pecans, coarsely chopped

2 tbs pistachios, coarsely chopped

¼ tsp salt

½ cup agave nectar or maple syrup

¼ cup peanut butter

½ tsp vanilla

Preheat oven to 325; grease an 8×8 baking dish. Line the bottom and two sides with parchment paper, leaving 2 inch overhang on each side. Brush the paper with more oil.

In a bowl, combine oats, dried fruit, flax seeds, pecans, pistachios and salt; set aside. In a small saucepan, combine agave nectar, peanut butter, oil and vanilla; heat until melted. Add to dry ingredients and stir to combine. Transfer mixture to prepared pan; smooth top. Bake until golden and edges pull away from sides of pan, about 20-25 minutes. Cool completely in pan. On a cutting board, cut into 8 pieces using a serrated knife.

Notes

Store airtight a room temperature up to one week. Store up to three months individually wrapped in the freezer.