-
1
This outstanding recipe is based on one I found on Food52. It lends itself to infinite variations, and involves zero baking! The bars are the perfect combination of chewy and crispy, with the honey and nut butter holding everything deliciously together. These are gluten-free and can be made vegan, too!
-
2
Toast the oats, pepitas and almonds, doing each separately as they cook differently for different times. You can either roast them in a 350 F oven for a few minutes (7 minutes for pepitas and almonds and 15 minutes for the oats), or in a hot pan on the stove, stirring frequently.
-
3
While things are toasting, spray a 10x15 sheet pan with coconut oil or canola oil spray.
-
4
Combine toasted stuff with the rice cereal, granola and dried fruit in a large bowl, and set aside.
-
5
Place honey/syrup and almond butter in a saucepan, and place over medium heat. Stir gently to combine, and cook just until smooth and warm. Don't allow it to come to a boil, or it'll be difficult to work with. Stir in the salt, cinnamon, and vanilla.
-
6
Pour the almond butter mixture over the nut mixture, and stir with a large spoon or spatula until completely coated, taking care not to crush the rice cereal.
-
7
Spread the mixture into the prepared pan, and use the spoon/spatula to press into one even layer. Transfer pan to the fridge, and allow to set for several hours or overnight.
-
8
Cut into individual bars, and you're good to go! These will keep for a week in an airtight container.
