- 1 cup runny unsweetened, unsalted creamy raw almond butter (or any nut or seed butter) [a new jar works best here]
- 1/4 cup pure maple syrup [reduce slightly if your leftover cereal is heavily sweetened]
- 2 tablespoons melted coconut oil (or melted vegan butter)
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon of fine sea salt
- 2 cups any cereal (I like to do a combination of O's and brown rice crisp cereal - I sometimes use quinoa puffs too)
- 1 cup quick cooking oats (gluten-free if desired)
- optional nutrition boost: 1/4 cup hemp seeds
- optional chocolate drizzle: 1/4 cup vegan chocolate chips, melted
- Line an 8x8 inch baking pan with parchment paper. Set aside.
- In a large mixing bowl, stir together the almond butter, maple syrup, melted coconut oil and vanilla extract. Mix until smooth and well combined, about 1 minute. Next stir in the oats and the cereal until well combined. Add the hemp seeds if using and stir well.
- Pour mixture into prepared pan, and use a spatula to flatten the top so it is even and well compact. For best results, place a new sheet of parchment paper overtop the bars and then use the bottom of a glass to press the mixture down. The parchment paper will prevent the bars from sticking to the bottom of the glass.
- For the optional chocolate drizzle: To melt the chocolate, place the chocolate in a microwave safe measuring cup and heat for 1.5-2 minutes. Stir well and drizzle the melted chocolate over the bars.
- Place pan in the freezer for 1-2 hours. Use a sharp knife to cut into 10 rectangular bars and serve.
- The cereal bars can be stored covered in the freezer for up to one month. The bars will soften slightly at room temperature within 15-20 minutes but should stay together. I prefer eating them straight out of the freezer.
- Prep Time: 10
- Category: Snack or Breakfast
- Method: Freezer