1. Crunch the oats and almonds and pour in a large bowl then set aside.
  2.  Grab a small bowl and melt the peanut butter while slowly mixing in the agave.
  3.  Stir and pour over oat mixture
  4. Once mixed thoroughly feel free to transfer the mixture to a 8×8 baking dish or a small lined pan with plastic wrap or parchment paper so the sticky mixture can be easily lifted.
  5. Press down firmly until flatted. I used a coffee cup to help press down bulky areas.
  6. Cover with parchment paper or plastic wrap and let the now bars freeze for about 20 minutes.
  7. Remove bars from the pan and chop into portioned bars and store in the freezer to keep them fresh and from melting.



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