- 2 1/4 C quick cooking oats
- 1 1/2 C crisped rice cereal
- 2 Tb ground flax
- 2 Tb cocoa powder (As good as you can get it! Good cocoa is high in antioxidants!)
- 1/2 C dried cherries
- 1/2 C slivered almonds
- 2 Pinches kosher salt
- 6 Tb coconut oil
- 1/2 C honey (or maple syrup, if desired)
- 1/2 C almond butter
- 1 Tb vanilla bean paste
- Parchment paper
- 8X8 baking pan
- Place parchment in pan, leaving a bit of overhang to easy removal.
- In large bowl, stir together oats, rice cereal, flax, cocoa powder, cherries, almonds and salt. Set aside.
- In small saucepan, warm up coconut oil, honey, almond butter and vanilla bean paste. Stir until melted and well combined.
- Pour melted ingredients into dry ingredients. Mix well.
- Pour into pan, place additional piece of parchment paper on top and press firmly.
- Let sit in fridge for 2 hours before cutting to serve.
*These bars can be modified a million different ways. Add a tsp of instant espresso to make cherry mocha bars! For a gluten free, vegan, refined sugar free treat, use gluten free oats and maple syrup!*
*As seen on Twin Cities Live January 8, 2019