Yield: 12 bars
8 oz rolled oats (not quick oats!)
5 oz quinoa, uncooked
6 oz chopped almonds
1.5 oz wheat germ
1.5 oz raw sugar
4.5 oz agave nectar
4.5 maple syrup
2 tsp vanilla
1/2 tsp salt
Preheat your oven to 350 and spread out the first 4 ingredients on a baking sheet. Bake for 30 minutes, giving the tray a toss half-way through. Set aside to cool and reduce the oven to 300.
In a sauce pot, over medium heat, combine the remaining ingredients and cook until the sugar dissolves.
Line a 9″x6″ pan with parchment paper (on all sides). Combine the dry and wet ingredients well and pour into the pan. Use a spatula to smooth out the mixture to cover the bottom of the pan.
Bake in the 300 oven for 25 minutes. After you remove it from the oven, cool on a rack for 10 minutes. Cut into desired sizes (I use a bench scraper or a pizza cutter) and cool for another 10-15 minutes before refrigerating. Remove after an hour and break bars apart.
Bars will keep at room temperature for about a week and in the refrigerator for months.
Adapted from dailygreen.com