Side Pannel
Birdseed bars
- Prep Time:
- Cooking Time:
- Serves: Makes 12-16 depending on how you cut them.
Ingredients List
- 1 2/3 cups quick oats
- 3/4 cup brown sugar
- 1/3 cup flour
- 1/2 tsp salt
- 1/4 tsp cinnamon
- 2-3 cups dried nuts/fruit (I always use three cups and enjoy a combination of pepitas, sliced almonds, flax seeds, sunflower seeds, chocolate chips, shredded coconut and wheat bran. Feel free to use whatever you like or have in your cabinet)
- 1/2 cup natural peanut butter (put in the microwave for 15 seconds to soften it up)
- 4 Tb melted butter (you can also substitute a mashed banana here, or halve the water and the butter and use a banana)
- 1/4 cup honey, maple syrup or agave nectar
- 4 Tb water
Directions
Preheat oven to 350.
Mix the dry ingredients together in a large bowl and stir well. Add the wet ingredients and mix well. The mixture should be the consistency of mud. Spray a 9×9 pan with cooking spray and line with a sheet of parchment paper that comes up two opposing sides of the pan. Pour in your bar mixture and press firmly and evenly into place with the back of a spoon.
Bake for 40-50 minutes until the edges are just golden brown. Remove from the oven and allow to cool completely. You can let them cool in the pan or pull up the edges of the parchment to remove the whole panful of bars, which will cool them faster. Once they are completely cool, use a serrated knife to cut bars of your desired size. (Note: The bars will crumble if you try to cut them before they”™re completely cool. If you have issues, try putting the pan in the fridge for a half hour or so.)
Store in an airtight container, or in the fridge.
Mix the dry ingredients together in a large bowl and stir well. Add the wet ingredients and mix well. The mixture should be the consistency of mud. Spray a 9×9 pan with cooking spray and line with a sheet of parchment paper that comes up two opposing sides of the pan. Pour in your bar mixture and press firmly and evenly into place with the back of a spoon.
Bake for 40-50 minutes until the edges are just golden brown. Remove from the oven and allow to cool completely. You can let them cool in the pan or pull up the edges of the parchment to remove the whole panful of bars, which will cool them faster. Once they are completely cool, use a serrated knife to cut bars of your desired size. (Note: The bars will crumble if you try to cut them before they”™re completely cool. If you have issues, try putting the pan in the fridge for a half hour or so.)
Store in an airtight container, or in the fridge.
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