HEALTHY GRAIN/SEED BARS

gluten-free, oil-free, soy-free, refined sugar–free

Breakfast time in our home is so important that I  don’t  mind spending  time making something special.  But let’s be real - some days are just busy days and  these healthy bars are perfect to take and run .

1½ cups  gluten-free rolled oats

1¼ cups  rice crisp cereal

1 tbs hemp seeds (optional)

¼ cup sunflower seeds

¼ cup unsweetened shredded coconut

2 tablespoons sesame seeds

2 tablespoon chia seeds

1/4 teaspoon  ground cinnamon

1/8 teaspoon  fine-grain sea salt

½ cup plus 2 tablespoon brown rice syrup

¼ cup  almond butter or pennut butter

1 teaspoon  pure vanilla extract 

1. Line a 9-inch (2.5-L) square cake pan with two pieces of parchment paper (one going each way).

“2. In a large bowl, combine the oats, rice crisp cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon, and salt and mix.

3. In a small saucepan, stir together the brown rice syrup and almond 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.

4. Pour the almond butter mixture over the oat mixture, using a spatula 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. 

5. 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.

6. Place the pan in the freezer, uncovered, and chill for 10 minutes, or until firm.

7. 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 a serrated knife), slice the square into 6 rows and then slice them in half to make 12 bars total.

8. Wrap the bars individually in plastic wrap or foil and store them in an airtight container in the refrigerator for up to 2 weeks. Alternatively, you can store them in the freezer for up to 1 month.