It’s a good idea to make this in the weekend and then you’re set for snacks for the week. The recipe is from the book Oh she glows which I highly recommmend. Even if there are many ingredients it doesn’t take a long time to make them, and they are no-bake.
1 1/2 cup gluten-free rolled oats
1 1/4 cup rice crisp cereal (from a health store)
1/4 cup hemp seeds
1/4 cup sunflower seeds
1/4 cup unsweetened shredded coconut
2 tbsp sesame seeds
2 tbsp chia seeds
1/2 tsp cinnamon
1/4 tsp sea salt
1/2 cup + 1 tbsp brown rice syrup (they didn’t have it at my grocery store so I used coconut palm syrup instead, but the idea is at least to use a healthier syrup)
1/4 cup natural peanut- or almond butter
1 tsp vanilla extract
1/4 cup 70% chocolate chips (opntional, I skipped them to make it less sweet and healthier)
Put parchment paper in a brownies tin (around 22×22 cm).
Put the oats, rice crisp cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon and salt in a big bowl and mix well
Put the peanut- or almond butter and syrup in a small pot over medium-hight heat until the butter melts and you can stir it easily together with the syrup. Remove from the heat and add the vanilla extract and stir.
Pour the mixture from the pot into the big bowl and mix everything very well. Pour into the brownies tin and press very well, e.g. by putting some parchment paper on top and pressing with your hands.
Place in the freezer for 30 mínútur until it hardens so you can cut it. Cut into 12 pieces.
They should keep in the fridge for 2 weeks or in the freezer for a month.