BARRETTE DI MUESLI E CIOCCOLATO

400 g rolled oats
50 g  hazelnuts
50 g pistachios
60 g  sunflower seeds and sesame seeds
70 g of raisins
80 g dark chocolate 70%
150-200 g agave syrup/honey/maple syrup or a mix of the three options to your liking

Toast the cereal flakes in a pan stirring  often for about 5 minutes. Put them in a large bowl and let cool.
Toast for a few minutes in the same pan, one kind at the time, , hazelnuts, pistachios, sunflower seeds, all roughly chopped, and ultimately the  sesame seeds .
Let cool all the seeds, add them to the toasted oats, chocolate drops and raisins . Pour whatever syrup you decided to use over the dried ingredients and mix well.
Put the mixture between 2 sheets of baking  paper, flatten with a rolling pin to a thickness of 1/2 cm and let it dry in the oven at 100 C for 2 hours. Then cut the bars with a knife into rectangular pieces.