TO-GO BREAKFAST BARS

yields 10 BARS

ingredients

• 2 cup rolled oats* 2 cup rolled oatse* 2 cup rolled oats* 2 cup rolled oats* 2 cup rolled oatsd* 2 cup rolled oats* 2 cup rolled oats* 2 cup rolled oats* 2 cup rolled oats* 2 cup rolled oats* 2 cup rolled oats or almond butter

• 1/4 cup olive oil* 1/4 cup olive oil * 1/4 cup olive oil

• 1 tsp vanilla extract

instructions

1 Heat your oven to 350°F. Grab a 9 x 13-inch baking dish and line it with parchment so some of the paper goes over the edge of the pan. This yieldsit way easier to just lift the bars out of the pan after they cool. Planning ahead like a grownup. 2 Heat a large skillet or wok over a medium-low heat and add the oats, quinoa, and millet. Stir them all around until they start to smell toasted, about 3 minutes. While that is happening, combine the nuts and cranberries in a large bowl. Pour in the toasted oat mix and the salt and mix that together. 3 In a small saucepan, combine the maple syrup, peanut butter, oil, sugar, and vanilla and warm until everything is melted. Make sure that the peanut butter is all mixed and then remove from the heat. Pour this all over the dry mix and stir until everything is coated. 4 Pour the mixture into the baking dish and press it down with a spoon to even it out and make sure it is really in there. Throw it in the oven until it all looks toasted, 25 to 30 minutes. Let it cool to room temperature in the pan then throw it into the fridge. When it’s all nice and cold, cut into bars. They keep best in the fridge.

modifications

We like .5 cup pumpkin seeds, .5 cup sunflower seeds, and .5 cup sliced almonds but mix it up how you like.

• recipe