No Bake Chicoriccino Peanut Butter Oatmeal Snack Or Breakfast Bars

Mix dry ingredients (tea, spices, oats) in a bowl until evenly combined Measure peanut butter and honey into a microwaveable bowl and heat in microwave, stirring every 30 seconds, until warm and thin. Stir until smoothly combined. While Peanut butter/honey mixture is still warm, stir in raisins and peanuts (or sunflower seeds/almonds). Then begin adding combined dry ingredients in small amounts. Stir until combined before adding more dry mix. When fully added, stir until mixture is nicely combined. If mixture seems too sticky because of the peanut butter, you can add a smidge more oatmeal. These measurements are what I use when making these -- change them up to fix the consistency you like. You can mix and match the nuts, nut butter, grains, sprinkle in extra cocoa nibs, dark chocolate chips, dried fruits, spices into what you like....add coconut or other ingredients to change up the taste a bit. Add a bit more crunch.....add a bit more fruit. whatever you like. This is so easy to personalize!! If mix is too sticky -- add more dry ingredients. If too dry, add a bit more nut butter. The chicory/cocoa nibs/tea adds a lovely spice, cocoa taste to this without adding any more sugar. It's lovely! You can also add honeybush teas - I just grind them a few seconds in a coffee/spice grinder and mix in. Chicoriccino is my favorite though! Line baking dish with parchment paper. Using wooden spoon or spatula, press bar mixture down evenly until flat and nicely even. Chill in refrigerator for 2 hours. Then cut into bars. I use a pizza cutter to do this, but a knife or even a pastry blade does the job nicely. The bars can be stored in a container with a nice tight lid in the refrigerator for up to 7 days, or you can individually wrap in wax paper or parchment paper and store in freezer bag in the freezer to keep longer. My son takes individual bars out of the freezer and puts them into his lunch bag. By school lunch time, it's thawed and ready to eat!