flax and oat bars

this is taken from my friend's blog: drcindyblog.com

i have made them twice now and the giant enjoys them as well.

they are so healthy and delicious,

i just had to share them too!

No Bake Chocolate Chip

Flax n’ Oat Bars

3 Tablespoons Honey

2 Tablespoons Brown Sugar (I used Turbinado)

1 Tablespoon Coconut Oil

1/2 Cup Peanut Butter, SunButter, or Your Favorite Nut or Seed Butter (I used organic sunflower seed butter)

1/2 Teaspoon Vanilla Extract (I used organic and a lil’ bit more like 1tsp)

Generous Pinch or Two of Salt (omit if using salted nut or seed butter)

2 Tablespoons Ground Flaxseed

1 Cup Quick or Rolled Oats (use certified gluten-free oats or give quinoa flakes a go for gluten-free)

1 Cup Perky’s Rice Cereal

1/2 Cup mini chocolate chips (I used Whole Food’s 365 Organic ones)

1. In a medium-sized saucepan or skillet, combine the two sweeteners and the oil, and gently warm over low heat while stirring until the sugar crystals have dissolved. This should just take a couple of minutes.
2. Stir in the nut or seed butter, vanilla, and salt until smooth. Remove from the heat. Allow the mixture to cool for a couple of minutes.
3. Stir in the flaxseed, followed by the oats and cereal.
4. Now you have two choices here. If you want the chocolate chips to stay intact, let the mixture cool for few more minutes, and then stir in the chocolate chips. Or, if you are antsy like me, stir in the chocolate chips right away. They may melt a little against the warm pan, but I like them that way.
5. The mixture will be crumbly, but that is okay. Press it firmly into an 8 x 8 pan (use saran wrap or wax paper over your hand if it threatens to stick while pressing) or into 10 to 12 muffin tins. Make sure it is packed in there nicely, and then place the bars into the freezer to chill for 30 minutes to an hour.
6. Cut into bars or pop them out and eat. Store them in the refrigerator to keep fresh and from getting too soft. Enjoy!!

thanks dr. cindy!