5-Minute Lunch Box #3: Sunflower Seed & Oat Bars

Even though this recipe takes about 5 minutes to make, you will have to bake or refrigerate the bars to make them firm.

My chipmunks love these so much that I usually freeze a few batches to last the whole week.

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Ingredients:

2 1/2 cups rolled or quick oats

1 cup sunflower seeds (raw or toasted)

1/2 cup raisins

1/2 cup carob chips (or cacao nibs) OPTIONAL

2/3 cup nut or seed butter of choice (I used almond butter)

1/2 – 2/3 cup agave nectar or brown rice syrup (adjust based on how well things stick together)

Instructions:

1) Mix oats, sunflower seeds, raisins, and carob chips in a large bowl.

2) Whisk together nut butter and agave. Pour into oat mixture, and mix well, till everything is sticky and combined. If it’s too dry, add a bit more agave.

3) Press mixture into a shallow baking dish that you’ve lined with foil or saran wrap. Cover with more foil/saran, press well into the baking dish, and refrigerate for 4 hours. Cut into bar shapes, wrap, and keep refridgerated till ready to use. They ought to last two weeks at least.

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OR:

4) After mixing wet ingredients with dry, crumble mixture into bite sized pieces and bake at 375 degrees for about forty minutes, or until crispy and brown.

OR

5) Follow step 4 until you get to baking, and dehydrate for 10 hours at 115 degrees instead for a more-raw option.

Recipe from Choosing Raw

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I went shopping in my closet (my favorite type of shopping) and found his handy basket to store all the bento-style containers. 

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