New granola bars

Since I first tried this recipe, I've made a batch every week.  My husband and one of his co-workers are big fans, my kiddos like them (although they're not great in school lunches because they're a little crumbly when they're not right out of the fridge), and it's my latest grab and go breakfast.  I've had several attempts and recipes for granola bars over the years, but for right now, this one's the best!  You can play with the sweetness and use honey or brown rice syrup (or a combination) instead of the agave nectar.  You can also substitute different nuts.  I like these two because the shapes & sizes of them whole work well in the bars (cuts out a chopping step).  Let me know what you think if you try them!

No Bake Granola bars 

adapted from Bash & Food 52

2.5 cups rolled oats
1/2 c. pumpkin seeds (pepitas)
1/2 c. sunflower seeds (shelled)
2/3 c. natural almond or peanut butter
1/2 - 2/3 c. agave nectar
1/2 c. raisins
1/4 c. mini chocolate chips (optional)

Whisk together the almond butter or peanut butter and the agave nectar.  Stir in the rest of the ingredients and mix well.  Spread in a foil lined 9x13 pan.  Press down really well (I put another piece of foil or a piece of plastic on top and then press with my hands.  Cover and refrigerate for at least 4 hours.  Remove from the pan and cut into bars.  Wrap the granola bars and keep them in the refrigerator for up to 2 weeks.