75 g oatmeal
25 g quinoa
60 g of dried fruit (dates, figs, ...)
50 g of chopped almonds, hazelnuts or pistachios
75 g of agave syrup (you can mix honey and agave)
30 g coconut butter or regular butter
1 tsp vanilla sugar or cinnamon
Preheat your oven to 175 °
Melt the butter, agave syrup or the agave honey mixture, and the vanilla sugar in a saucepan.
In a bowl, mix together the oatmeal, quinoa, dried fruits and nuts and add the liquid mixture
Mix well with a spatula.
Transfer the mixture to the prepared mold, and spread it into an even layer. Cover with another sheet of unbleached parchment paper, and press firmly to compress the mixture into an even layer.
Remove the top sheet of parchment, and place it in the center of the preheated oven. Bake until the mixture is lightly browned and bubbling, about 20 minutes. Remove the mold from the oven and allow to cool for about 10 minutes. Without removing the bars from the baking sheet and using a bench scraper or butter knife, slice into bars by cutting down the length in the center, and then across into two rows of 7 bars each. Place the bars in the refrigerator for about 30 minutes, or in the freezer for about 5 minutes, until completely chilled.