When the idea of berry oat bars aimlessly flew into my mind one lazy evening, I just hoped that I could get it right on my first shot. I wanted a blueberry oat concoction so badly I could taste it. So I set out the next day and when I constructed this recipe correctly on the first try the clouds parted and happiness filled my heart and my appetite! I wasn't joyful just because it tasted delicious, but that I was truly happy for myself and what I had accomplished. I think anybody who enjoys cooking feels that gratification that comes along with putting a great dish together. Seeing other people eat a little piece of bliss that you helped create sure makes a heart smile!

This is a very simple and filling snack, maybe breakfast, or even dessert. Serve it along with some coconut yogurt, or maybe even a nice large scoop (or heap) of your favorite non-dairy ice cream! And don't forget to enjoy your own little taste of bliss!

Ingredients:

• 2/3 cup liquid sweetener; I use half agave and half brown rice syrup. You could also use maple syrup.
• 1/2 cup coconut oil
• 1 cup peanut or alternative nut butter
• 1 teaspoon pure vanilla extract
• 2 cups oats
• 1/2 cup dried coconut
• 1/2 cup pumpkin seeds, shelled and slightly salted
• 1 heaping cup dried cranberries infused with blueberry juice ( This is a cheaper alternative for me since the only dried organic blueberries the store offered were super expensive. Feel free to use the real deal if you want!)
• 1/3 cup chopped raw almonds
• 1/2 teaspoon ground cinnamon
• 1/2 cup dairy-free chocolate chips

Directions:

1. In a large saucepan, combine the nut butter, oil and sweetener. Stir over medium-low heat until well combined and smooth. Remove from heat and stir in your vanilla extract.
2. Add all of your dry ingredients to the nut mixture, besides the chocolate chips. I save these for last when the mixture has cooled just a bit so that the chocolate doesn't melt completely and turn the mix brown. If you want a more chocolate taste throughout add the chocolate with the rest.
3. Simply stir very well, let it cool for five minutes. Add your chocolate chips if you haven't done so already, and fold them into the mix.
4. Line an 8"x8" baking pan with wax or parchment paper. Spread your oat mixture evenly and freeze it for 2 hours.
5. Remove the wax paper and oat block from the pan. Allow to sit for just a few minutes. Cut into squares. Serve immediately or store in an airtight container in the refrigerator.

*Image courtesy Flickr creative commons.