Homemade Kind Breakfast Bars

By bsmyth10

Ingredients

• 1 1/2 cup rice puff cereal
• 1/2 cup unsalted almonds
• 1/2 cup walnuts
• 1/2 cup pistachios
• 1/3 cup dried figs, chopped
• 1/3 cup dried mulberries, chopped
• 1/3 cup dried apricot, chopped
• 2 tablespoons Chia seeds
• 1/2 cup unsweetened coconut flakes
• 1/2 cup brown rice syrup
• 1/4 cup unsalted almond butter
• 2 tablespoons coconut sugar – Optional
• 1/4 teaspoon salt

Details

Servings 1
Adapted from foolproofliving.com

Preparation

Step 1

Line an 8X8-baking pan with aluminum foil leaving a couple inches

Overhanging on the sides.

Mix puff cereal, almonds, walnuts, pistachios, figs, mulberries, apricots, Chia seeds, and coconut flakes in a large bowl. Set aside.

Whisk brown rice syrup, almond butter, and sugar (if using) in a small saucepan. Stirring constantly, heat it over medium heat for 2 minutes. It will be a very smooth mixture.

Pour the hot mixture over the nuts and fruits mixture. Stir it until all nuts and fruits are coated with the liquid mixture.

Transfer them into the lined pan. Spread them evenly. Press it using the back of a ramekin (or back of a spatula).

Place it in the fridge for 2 hours.

Using the overhanging foil, take the block of granola out of the pan and place it on a cutting board. Cut it into smaller pieces.

Individually wrap them in wax or parchment paper and keep them in an airtight container.