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Description

Makes 9 squares


Ingredients

  • • 2 cups old-fashion rolled oats (for gluten-free, use Red Mills Gluten Free Rolled Oats)
  • • ½ cup raw almonds, roughly chopped
  • • 2/3-cup organic creamy peanut butter
  • • ½ cup honey
  • • 1 ½ teaspoon vanilla extract
  • • 1-cup crispy rice cereal (for gluten-free, use Kellogg’s Gluten Free Rice Crispy Cereal)
  • • 1/3-cup semi-sweet chocolate chips
  • • ½ teaspoon kosher salt
  • • Cooking spray

Instructions

  1. Preheat oven to 350 degrees F. Coat an 8-inch square pan with cooking spray; set aside.
  2. On a baking sheet, spread out oats and almonds into a single layer; bake 10 minutes or until browned.
  3. In a saucepan, add the peanut butter, honey, and vanilla in a saucepan, stir over medium heat and cook until peanut butter melts. Immediately remove from heat.
  4. In a large bowl, combine the cereal, chocolate chips, salt, toasted oats, almonds, and peanut butter mixture. Using a wooden spoon, mix until ingredients are coated with peanut butter mixture. Firmly press mixture into prepared pan and chill until firm for 30 minutes. Cut bars into 9 servings and store left over bars individually in plastic wrap.


Notes

The equipment section above contains affiliate links to products I use and love!


Nutrition

  • Serving Size: 1 bar
  • Calories: 337
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