An easy, healthy kid friendly snack. Friedericks family calls these "Empty the pantry bars" as you can literally use whatever you have on hand as ingredients.
INGREDIENTS:
1/2 cup honey
3 tbsp. creamy peanut butter
1 tbsp. coconut oil
1 tsp. pure vanilla extract
3/4 cup old-fashioned oats
3/4 cup crispy rice or other puffed grain cereal
1/4 cup ground flaxseed meal
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/2 cup mixed dried fruit (I used 1/4 cup raisins and 1/4 cup dried cranberries)
1/3 cup mixed nuts and/or seeds
1/3 cup dark chocolate chips
1/2 cup honey
3 tbsp. creamy peanut butter
1 tbsp. coconut oil
1 tsp. pure vanilla extract
3/4 cup old-fashioned oats
3/4 cup crispy rice or other puffed grain cereal
1/4 cup ground flaxseed meal
1/2 tsp. ground cinnamon
1/4 tsp. kosher salt
1/2 cup mixed dried fruit (I used 1/4 cup raisins and 1/4 cup dried cranberries)
1/3 cup mixed nuts and/or seeds
1/3 cup dark chocolate chips
HOW TO:
Line an 8x8 baking pan with aluminum foil or parchment paper, leaving a few inches of overhang on two of the sides like handles. Generously coat the foil or paper with baking spray. Set aside.
Line an 8x8 baking pan with aluminum foil or parchment paper, leaving a few inches of overhang on two of the sides like handles. Generously coat the foil or paper with baking spray. Set aside.
In a small saucepan over medium heat, combine the honey, peanut butter, and coconut oil. Melt gently and stir until smooth and combined. Remove from the heat and stir in the vanilla extract. Let cool for 5 minutes.
In a large mixing bowl, combine the oats, cereal, flaxseed, cinnamon, and salt, then stir in the dried fruit, nuts/seeds, and chocolate chips. Pour the peanut butter mixture over the top, then stir until the ingredients are evenly moistened.
Scoop the mixture into the prepared baking pan, then with a spatula, press into an even layer. If the mixture is too sticky, lay a sheet of plastic wrap over the top, then press on its surface. Place the bars in the refrigerator to set, at least 2 hours or overnight. Once fully chilled, remove the bars from the pan with the foil or paper “handles,” then, using a very sharp knife, slice into bars.
Store leftovers in the refrigerator for 2 to 3 weeks or freeze for up to 3 months.