Breakfast is a pretty big deal at my house. I wake up and immediately start thinking about the first thing I get to eat for the day (if it hasn't already been planned it out at dinner the night before). On the mornings I can be found running out the door before the sun rises and baked eggs/french toast/pumpkin pancakes are an impossible option, these bars are a fantastic choice. Not only are they easy to throw together (no bake!), they are full of flavor, fiber and protein.
But one small note of caution: If you are indeed baking these for someone who eats gluten-free, doublecheck their oat sensitivity. Some GF folks can have oats as long as they are processed in a gluten-free facility (try Bob's Red Mill GF oats, for instance) — but others find that they really shouldn't eat oats at all. Just ask first.
4 cups old fashioned rolled oats (gluten-free if desired) 1 cup raw sunflower seeds 2 teaspoons ground cinnamon 1 teaspoon kosher salt 1 cup dried bananas; diced 1/2 cup dried blueberries 1 cup sunflower seed butter 1/2 cup raw agave nectar
Combine all dry ingredients in a bowl. Stir in sunflower seed butter and agave nectar until well combined. Press into an 8 x 8-inch pan and refrigerate until firm. Cut into bars and enjoy. Store in fridge (or freezer for longer storage).