Description
Yields 12 bars (all ingredients are organic and gluten-free, but doesn't necessarily have to be)
Ingredients
Scale
- 1 1/2 cups gluten-free rolled oats
- 1 1/4 cups brown rice crisp cereal
- 1/4 cup hemp seeds
- 1/4 cup sunflower seeds
- 1/4 cup unsweetened shredded coconut (optional)
- 2 tbsp sesame seeds
- 2 tbsp chia seeds
- 1/2 tsp ground cinnamon
- 1/4 tsp fine-grain sea salt
- 1/2 cup + 1 tbsp brown rice syrup
- 1/4 cup roasted peanut butter or almond butter
- 1 tsp pure vanilla extract
- 1/4 cup mini non-dairy chocolate chips
Instructions
- Line a 9-inch square cake pan with two pieces of parchment paper (one going each way).
- In a large bowl, combine the oats, rice crisp cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon, and salt. Mix and set aside.
- In a small saucepan, stir together the brown rice syrup and peanut butter until well combined. Cook over medium to high heat until the mixture softens and bubbles slightly, then remove the pan from the heat and stir in the vanilla.
- Pour the peanut butter mixture over the oat mixture, using a rubber scraper to scrape every last bit out of the pan. Stir well with a large metal spoon until all of the oats and cereal are coated in the wet mixture. The mixture will be very thick and difficult to stir, but don't give up! If adding in the chocolate chips, allow the mixture to cool slightly before folding in the chips. This will prevent melting.
- Transfer the mixture to the prepared pan, spreading it out into an even layer. Lightly wet your hands and press down on the mixture to even it out. Use a pastry roller to compact the mixture firmly and evenly. This helps the bars hold together better. Press down on the edges with your fingers to even out the mixture.
- Place the pan in the freezer, uncovered, and chill for 10 minutes or until firm.
- Lift the oat square out of the pan, using the parchment paper as handles, and place it on a cutting board. With a pizza roller (or serrated knife), slice the square into 6 rows and then slice them in half to make 12 bars in total.
- Wrap the bars individually in plastic wrap or foil and store them in an airtight container in the refrigerator for up to 2 weeks or freezer for 1 month.