• 2 cup gluten free oats
• 1/4 cup +1T (1 dl) shelled salted pistachios, roughly chopped
• 3 T flaxseeds
• 1/4 cup + 1 T (1 dl) Agave or honey
• 2 t vanilla extract
• 2 T coconut oil
• 2 1/2 T almond buttert
• 1/4 cup + 1 T (1 dl) Goji berries
• a pinch of salt

Preheat oven to 350 F/175 C. Put the oats on a parchment paper covered baking tray and bake for about 15 minutes. Make sure not to burn the oats.

Transfer the oats to a mixing bowl. Add the chopped pistachios and flax seeds. Mix well.

Combine honey or agave with vanilla extract and coconut oil in a saucepan. Cook over medium-low heat. Stir constantly until the coconut oil has melted. Add the almond butter and continue cooking for a few minutes until well mixed. Remove the saucepan from the heat and add the Goji berries. Pour the mixture over the oats, pistachio and flaxseeds, and mix well.

Cover an 11×7″ (28x18cm) baking dish with Glad Pack. Pour the mixture into the dish and press down hard with a spatula or with your hands. The harder the mixture is pressed down, the better the bars will stick together. Refrigerate for a couple of hours. Lift the plastic out of the baking dish and cut the bars into 12 pieces.

Put into a container with a tight lid and keep in the refrigerator or freezer.