Heat margarine with agave cream, sugar, peanut cream and jam in a pot at low heat until the sugar is dissolved.
Finely chop dried fruit. Stir thoroughly into the peanut cream mix with rice grains, oat flakes and amaranth.
Line an angular springform pan (24 x 24 cm; alternatively round, 26 cm Ø) with baking paper. Press the muesli mixture firmly into the springform pan (cover with baking parchment and press on the mixture by hand).
Chill for at least 1 hour until the mixture is firm to cut. Remove from the mould and cut into about 24 bars. Store cold in tin cans.