3/4 cup sweetened dried cranberries, coarsely chopped
3/4 cup salted, dry-roasted pistachios, chopped
1/3 cup flaked unsweetened coconut
2 tablespoons flaxseed meal
1 ounce bittersweet chocolate, finely chopped
1/2 cup unsalted creamy almond butter (such as Justin's)
6 tablespoons agave nectar
1 tablespoon canola oil
1/4 teaspoon salt
Est. added sugars 9g
How to Make It
1. Preheat oven to 350°F.
Spread oats and quinoa on a baking sheet. Bake at 350°F for 8 minutes or until lightlybrowned. Cool. Place oat mixture in a large bowl, and stir in cranberries, pistachios, coconut, flaxseed meal, and chocolate.
Combine almond butter, agave nectar, oil, and salt in a small saucepan over medium heat; bring to a boil. Cook 1 minute, stirring constantly. Pour almond butter mixture over oat mixture; toss well to coat. Press mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Bake at 350°F for 13 minutes or until lightly browned. Cool completely in dish. Cut into 16 (1 x 4–inch) bars.
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