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1
Preheat the oven to 350 degrees F. Spread the oats, almonds and cashews on a cookie sheet and toast them in the oven for 810 minutes, or until they start to brown a bit.
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2
Remove from the oven and let cool.
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3
In the meantime, line a 9 x 13 baking dish with parchment paper and set aside (you can use butter or coconut oil).
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4
Now, mix the rice cereal, banana chips and cinnamon in a big bowl.
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5
Add the oats and nuts once theyve cooled.
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6
In a small saucepan, heat the syrups, salt and vanilla extract over medium-high heat, stirring constantly to avoid burning.
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7
Once the syrups come to a gentle boil, continue to cook for an additional 34 minutes until the syrup begins to thicken, then pour it over the oats and nuts mixture.
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8
Mix everything together so that the syrup evenly coats everything in the bowl.
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9
While its still warm, pour the contents of the bowl into your prepared baking dish.
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10
Using a rubber spatula, pat everything down so its nice and compacted (I did this again after about 10 minutes to make them nice and compressed).
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11
Let cool to room temperature.
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12
You can also put them in the fridge for a bit since thisll make cutting easier.
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13
Cut them into square or rectangles as you please.
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14
Store them in an airtight container in the refrigerator.
