Ingredients
  • 1 ¼ cups rice crispies
  • 1 cup uncooked quick-cooking oats
  • 2 tablespoons ground flaxseed
  • ¼ cup finely chopped dried fruit
  • ¼ cup finely chopped nuts or seeds
  • ⅓ cup maple syrup/brown rice syrup/honey
  • ½ cup nut butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
Instructions
  1. Combine the rice cereal, oats, flaxseed meal, dried fruit, and nuts in a large bowl.
  2. Combine the syrup and nut butter in a small saucepan over medium heat, stirring until melted and well-blended
  3. Stir in vanilla until blended.
  4. Pour nut butter mixture over cereal mixture, stirring until coated (use a wooden spoon at first, then get your hands in it. It will be sticky, but this way you can really coat everything. Just scrape off your hands when you’re done).
  5. Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper (really tamp it down).
  6. Cool in pan on a wire rack, then chill at least 30 minutes to help it set.
  7. Cut into 12 bars. (Wrap bars tightly in plastic wrap and store in the refrigerator).

 

Peanut Butter Cookie variation: Use chopped dates for the dried fruit and dry roasted peanuts for the nuts. Use honey, or half honey-half molasses for the syrup and peanut butter for the nut butter.

  • 1 ¼ cups rice crispies
  • 1 cup uncooked quick-cooking oats
  • 2 tablespoons ground flaxseed
  • ¼ cup finely chopped dates
  • ¼ cup finely chopped dry roasted peanuts
  • ⅓ honey
  • ½ cup peanut butter
  • 1 teaspoon vanilla extract
  • ½ teaspoon ground cinnamon
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