These rice, crispy squares are super easy to make and are a great snack on the go or for your lunch bag.
Perfect for school lunches!
1/2 cup almond butter (or substitute sunflower butter or other nut-free butter)
1/2 cup maple syrup or bee-fee vegan honey 1 cup rolled oats
1 cup puffed brown rice cereal
1/2 cup whole, raw almonds, chopped roughly (or substitute with 1/2 cup raw pumpkin seeds)
1/3 cup raw sunflower seeds
1/3 cup dried cranberries
1/4 cup shredded coconut (optional)
1/2 tsp cinnamon
Melt the honey and almond butter on low heat, in a small sauce pan, stirring frequently. Be careful because this can burn very easily. I do mine in my makeshift double boiler (small pot inside larger pot of simmering water) because I’ve slightly scorched it a couple of times.
To a large bowl, add the oats, brown rice cereal, almonds, dried cranberries, sunflower seeds and cinnamon and stir well to combine.
Add the melted mixture to the bowl and mix until everything is well combined.
Pour the mixture into a greased 8″ x 8″ pan.
Flatten it out evenly. I placed a piece of plastic wrap on top to help smooth it out.
Refrigerate for at least an hour to harden.
Cut into squares and enjoy!