Makes 10 bars
2 cups oats (be sure to get gluten free if desired)
1 cup brown rice crisp cereal
pinch of salt if using unsalted peanut butter
1/4 cup melted coconut oil
1/2 cup peanut, almond, or seed butter
1/4 cup maple syrup, agave, or honey (I used sugar-free syrup made by Nature’s Hollow, which is sweetened with Xylitol)
1-2 tablespoons Chia or flax seeds (optional)
1/4 cup chocolate chips (optional, vegan or gf if desired)
Line an 8-inch square baking dish with foil or parchment paper and coat with cooking spray.
In a medium bowl, stir together oats, cereal, salt, oil, peanut butter, syrup, and seeds with a rubber spatula. Mixture should hold together when pressed into a ball. If it is too dry, add a little more syrup until the mixture sticks together.
Press oat mixture into the prepared dish. Place into the refrigerator or freezer until hardened, about 10 minutes. If topping with chocolate, place chocolate chips in a microwave safe bowl. Heat at 30 second intervals, stirring between, until melted. Drizzle over bars with by dipping a fork into the chocolate, or transferring the cooled chocolate to a bag with tip snipped off. Cut into bars. Store granola bars in the refrigerator, covered.