Instructions

• 1 Preheat oven to 350 degrees.
• 2 Spread the oats and quinoa on a baking sheet. Bake for 8 minutes or until lightly browned. Let Cool.
• 3 Place the oats and quinoa in a large bowl. Mix in the cherries, almonds, coconut, flaxseed meal, and chocolate.
• 4 Combine the almond butter, agave nectar, and salt in a small sauce pan over medium heat and bring to a boil. Cook for 1 minutes, stirring constantly. Pour the almond butter mixture over the oat mixture and toss well to coat.
• 5 Spray a 8-inch square baking dish or pan with cooking spray. Press the mixture into the tray making a uniform depth. Bake at 350 degrees for 13 minutes or until lightl browned. Cool completely in baking dish. Cut into 1 x 4 inch bars.
• 6 Store in an airtight container.