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