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1. Line a baking dish with parchment paper. I used an 8x11 inch baking dish, but you can use a 9x9 dish instead. Cut a sheet of parchment paper that is larger than the baking dish and fit it into the dish, allowing paper to hang over the edges. This will allow you to remove the granola bars from the pan easier.
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2. In a large bowl, mix the rolled oats, cereal, almonds, mango, pumpkin seeds, cinnamon and cayenne together.
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3. In a small saucepan, heat the brown rice syrup and peanut butter over medium-high heat. Stir them together so that you get a smooth mixture. When the mixture starts to bubble, turn the heat off. Mix in the vanilla extract.
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4. Pour the wet mixture into the large bowl with the dry ingredients. Mix until everything is well incorporated. Pour the granola mixture into the lined dish.
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5. Wet your hands and spread the mixture throughout the pan until you get an even layer. Press down on the granola to make sure that the granola is packed in. Wetting your hands prevents the granola from getting too sticky while you shape it.
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6. Place the dish into the freezer for 10-15 minutes so that the granola can firm up.
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7. Take the granola out of the freezer. Hold onto the parchment paper, and lift the entire block of granola mixture from the dish. Cut the block into 12 bars.
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8. To store the granola bars, wrap them individually with plastic wrap and put all the bars in an airtight container. I used a freezer bag. Store them in room temperature for a few days or in the refrigerator for up to 2 weeks.
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Notes:
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1. Adapted from the Present Glo Bar recipe in The Oh She Glows Cookbook by Angela Liddon.
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2. Feel free to substitute the Kashi Go Lean cereal with puffed rice or high fiber cereal.
