Ingredients
- 1 cup crisp rice cereal (such as Rice Krispies)
- 3/4 cup uncooked old-fashioned regular rolled oats
- 1 cup creamy almond butter (8 oz.)
- 1/4 cup Lincoln County Reserve Maple Syrup
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
Directions
- Line an 8-inch square baking pan with parchment paper. Toss together cereal and oats in a large bowl.
- Place almond butter, maple syrup, cinnamon, and salt in a small saucepan; heat over medium. Cook, stirring constantly, until smooth, about 30 seconds. Pour mixture over cereal and oats; gently mix together with one hand until combined.
- Spread mixture evenly into prepared pan, pressing firmly to form a compact, even layer. Chill until fully set, about 30 minutes. Cut into 12 bars.
Chef’s Notes
VARIATIONS:
Tart Cherry-Pistachio
Stir 1/2 cup chopped roasted salted pistachios and 1/2 cup chopped dried tart cherries into cereal mixture in Step 1.
Apricot-Coconut-Cashew
Stir 1/3 cup chopped roasted salted cashews, 1/3 cup chopped dried apricots, and 1/3 cup unsweetened flaked coconut into cereal mixture in Step 1.
Chocolate Chip-Pecan-Sea Salt
Stir 1/3 cup chopped roasted pecans and 1/3 cup miniature milk chocolate chips into cereal mixture in Step 1. Sprinkle top of granola mixture with 1/4 teaspoon finely ground sea salt in Step 3 before chilling.
Source: MyRecipes
