Kathy’s Favorite Oat and Rice Cereal Bars

Owner Kathy Smith discovered the recipe for these crunchy, fruity, nutty, chewy gluten-free cereal bars on EatingYouAlive.org. Whether you call them a good, clean snack or a sweet treat, these Oat and Rice Cereal Bars are a delicious handheld take on oatmeal with all the fruit and nut fixings. Cut them small to serve at a party, or reach for a generous square after dinner. However you slice them, this recipe is one you’ll want to make again.

Ingredients

1 1/2 cups One Degree Organics Sprouted Rolled Oats
1 1/4 cups One Degree Organics Sprouted Brown Rice Crisps
1/2 cup walnuts, roughly chopped
1/4 cup raw pumpkin seeds
1/4 cup flaked coconut
1/4 cup dates, chopped
1/4 cup dried cranberries
3/4 tsp cinnamon
1/4 tsp salt
1/2 cup brown rice syrup
1/4 cup creamy natural peanut butter
1 1/2 tsp vanilla extract

Directions

Preheat your oven to 325 degrees F, and line a 9″ x 9″ pan with parchment long enough that it hangs over the sides of the pan on each end.

In a large bowl, mix rolled oats, brown rice crisps, nuts, seeds, coconut, dates, cranberries, salt and cinnamon. Set aside.

In a small saucepan over medium heat, stir together peanut butter and brown rice syrup until the mixture bubbles slightly and peanut butter softens.

Remove the syrup mixture from the heat, add vanilla extract and stir well before pouring over your oat and cereal mixture. (Take care not to burn yourself on the hot syrup). Using a sturdy spoon, fold together until dry ingredients are thoroughly coated in syrup.

Pour the mixture into your parchment-lined pan, and spread evenly from corner to corner, pressing down with your sturdy spoon, or using damp or lightly oiled hands.

Bake for 15 minutes. While the pan is hot, use the long ends of the parchment paper to lift the bars out of the pan, and transfer to a rack to cool slightly.

While the bars are still warm, cut into bars or squares with a serrated knife.

Serve when completely cool. Bars can be wrapped individually for portable snacking or stored in an airtight container in the fridge for up to two weeks. (They also freeze well!).

 

Adapted from https://www.eatingyoualive.com/recipes-eya/sweet-crispy-rice-bars 

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