Ingredients:

  • 2.5 cups (225g) Old-fashioned rolled oats
  • 1/2 cup (30g) Puffed rice cereal
  • 1/4 cup (40g) Ground flaxseed meal
  • 1/2 tsp Sea salt
  • 1/2 cup (120g) Creamy almond butter
  • 1/3 cup (115g) Honey
  • 1/4 cup (55g) Virgin coconut oil
  • 1/2 cup (80g) Mini dark chocolate chips
  • 1/2 cup (75g) Dried cranberries
  • 1/2 tsp Pure vanilla extract

Instructions:

  1. Preheat oven to 350°F (175°C). Spread the oats on a baking sheet and toast for 10 minutes until aromatic and lightly golden.
  2. In a small heavy-bottomed saucepan, combine the almond butter, honey, and coconut oil over medium-low heat. Whisk constantly until the mixture bubbles gently.
  3. Simmer the binder syrup for exactly 1 minute to thicken. Remove from heat and stir in the vanilla extract.
  4. In a large heat-proof bowl, combine toasted oats, puffed rice, and salt. Pour the hot binder syrup over the dry ingredients and mix until thoroughly coated.
  5. Allow the mixture to cool for 2-3 minutes before folding in the chocolate chips and dried fruit to prevent excessive melting.
  6. Transfer mixture to a parchment-lined 8x8 inch pan. Use a flat-bottomed glass to compress the mixture firmly into an even layer.
  7. Refrigerate for at least 2 hours to allow the binder to set before slicing into 12 bars.