Diddi's vegan and sugar-free muesli bar

Ingredients for 1 servings:

• 100 g oat flakes, fine
• 120 g soft dates
• 2 tbsp chia seeds
• 90 g nuts, mixed
• 20 g pumpkin seeds, roughly chopped
• 1 tbsp, heaped coconut almond butter (from Rapunzel)
• some almond milk (almond drink)
• some cinnamon
• 20 g puffed amaranth

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

vegan, sugar-free, ideal for children, makes about 14 pieces

Preheat the oven to 180°C (top/bottom heat). Puree the soft dates with almond milk and cinnamon. Toast the nuts in the oven, if desired, then chop them in a blender. Combine the oats, amaranth, pumpkin seeds, and chia seeds and add to the nuts. Combine all ingredients in a bowl. Add the coconut almond butter (stored at room temperature) and mix everything by hand. Spread into a mold (I recommend the Tchibo silicone cereal mold, which makes it easy to shape the mixture). Bake in the preheated oven on the middle rack for about 15 minutes. You can also use other dried fruit instead of dates. This recipe yields about 14 cereal bars.