Makes 16 bars
2 cups rolled oats
2 cups crispy brown rice cereal (I use Erewhon)
1/2 cups raisins, dried fruit, frozen choco chips
1/4 c white chia or plain chia seeds
1/4 cup shredded, unsweetened coconut
1 cup creamy peanut butter
1 cup brown rice syrup or agave syrup
1/2 teaspoon pure vanilla extract
Line an 8 x 8″ baking pan with parchment paper to create a 2 inch overhang set aside.
In a medium bowl, combine oats, cereal, raisins, Chia seeds and shredded coconut; stir to combine.
If you’re using chocolate chips, make sure they are frozen. I used room temperature chocolate chips for my first batch and it turned my bars chocolatey throughout. While it was good, I’d rather had individual chocolate chips throughout.
In a small sauce pan over medium low heat, combine peanut butter, brown rice syrup and vanilla, stirring occasionally, for 4 to 8 minutes. Heat until ingredients are softened and easily stirred. Poor peanut butter mixture over dry ingredients, and stir with a wooden spoon to mix very well. I also make these like rice crispy treats where I put my dry ingredients into my sauce pan to mix.
Pour mixture into prepared pan, and place a piece of parchment paper over top. Press down firmly and evenly on parchment paper with your hands to pack mixture into the pan. Chill for 30 minutes, slice into bars and wrap bars individually for storage. Store in airtight container in the fridge for up to two weeks or in the freezer up to three months.
Handyman: cvphandyman.com 