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1
Line an 8x8 baking pan with parchment and set aside.
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2
In a mixing bowl, add oatmeal, brown rice crisp cereal, coconut and salt. Salt is not needed if using the No Sugar Added SunButter because it already contains salt.
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3
In a small microwave safe bowl, add SunButter, brown rice syrup, date syrup, and coconut oil. Mix to combine, and then microwave for 30 seconds, or until the mixture begins to bubble. Stir well, and then microwave for another 15-20 seconds until it's bubbling again. This can also be done on a stovetop if you do not want to use a microwave.
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4
Pour the mixture over the dry ingredients, and stir well to fully coat.
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5
Add desired mix ins. If you have other creative ideas, use whatever you'd like. If using chocolate chips, do not mix until you have the mixture in the 8x8 pan and the mixture has cooled, otherwise the chocolate chips will melt. When I add chocolate chips, I add the mixture to the pan, slightly flatten it with my hands, and then allow it to cool a few more minutes before I sprinkle on frozen chocolate chips, and then press them inches.
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6
Use a pastry roller or the flat side of a drinking glass to compress and smooth the tops of bars.
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7
Place in the freezer or refrigerator to set for at least 30 minutes before slicing.
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8
Store in the freezer for best results. These can be packed if the weather is cool. They will crumble if the weather is very warm. Try packing on an ice pack if adding to school lunches.
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9
RAW DATE SYRUP.
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10
8-9 medjool dates, pitted.
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11
1 1/4 cups filtered water, plus more for soaking dates.
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12
1 1/2 tsp lemon juice.
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13
Place the dates in a small bowl; cover with warm water (not the filtered water called for in the recipe) and let sit for 30 minutes. Once the dates have soaked, drain the water then add the dates, filtered water, and lemon juice to the container of a high speed blender, such as a Vitamix. Blend for 45-60 seconds, or until smooth. Transfer to an air tight container and store in the refrigerator for up to two weeks.
