Makes 12 serving
- ½ cup brown rice syrup (or honey)
- 2 Tbsp. peanut butter
- 1 Tbsp. coconut oil (or olive oil)
- ¾ cup old fashioned oats
- ½ cup crispy rice cereal (such as Rice Krispies cereal)
- ½ cup pretzels, crushed
- ¼ tsp. salt
- ½ cup dried fruit (I used mixed fruit bits)
- ½ cup pumpkin seeds
- ⅓ cup semi-sweet mini baking chocolate chips
Line an 8x8 inch baking pan with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Generously spray the foil with cooking spray and set aside.
Add brown rice syrup, peanut butter and coconut oil to a microwave-safe bowl and microwave on high until ingredients are fully melted and combined, about one minute. Remove from microwave and allow cooling for a couple of minutes.
Combine remaining ingredients in a large mixing bowl, stirring until evenly distributed. Pour wet ingredients into dry ingredients and mix until fully incorporated.
Transfer mixture to prepared pan and use a spatula to spread it evenly, making sure to press down firmly. Cover pan with a sheet of foil and place into the fridge to set, at least 2 hours but preferably overnight. When bars have set, remove from pan using the foil overhang, and use a sharp knife to cut into individual bars. Store bars in the fridge or freezer for best results.
Nutrition analysis per serving: 180 calories, 7 g fat, 3 g protein, 28 g carbohydrates, 1 g fiber, 105 mg sodium
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