Ingredients
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1 2/3 cups quick-cooking rolled oats
1/2 cup sugarfree powdered chocolate milk mix
1/3 cup oat bran
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup almonds
1/2 cup raisins
1 cup puffed cereal
1/4 cup pumpkin seeds
2 tablespoons flax seeds
2 tablespoons chia seeds
1/3 cup peanut butter
1 teaspoon vanilla extract
6 tablespoons melted butter
1/4 cup no sugar added banana syrup
2 tablespoons agave nectar
1 tablespoon water
Preparation
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Preheat the oven to 350\u00b0F Line an 8\" x 8\" x 2\" pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners, and water. Toss the wet ingredients with the dry, and peanut butter until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.
Bake the bars for 30 to 40 minutes, until they're brown around the edges - don't be afraid to get a little color on the tops too. They'll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they'll set completely once completely cool.
Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment \"sling\" to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.).
Once cool, a serrated knife (or bench knife) to cut the bars into squares. If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the \"glue\", then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it's best to store bars in the refrigerator. They also freeze well.
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