Sort ingredients
margie
QR Code
Listen
Pdf
Line an 8-inch square baking pan with parchment paper and set aside.
In a large bowl, stir the oats, brown rice cereal, cherries, and almonds together. Set aside.
Combine the almond butter, brown rice syrup, coconut oil, cinnamon, and salt in a small saucepan over medium heat and cook, occasionally stirring until the coconut oil melts and the mixture thins slightly for about 4 minutes. Turn off the heat and stir in the vanilla.
Pour the almond butter mixture over the oat mixture and gently stir to combine and coat. Let cool slightly, about 5 minutes, then stir in the chocolate.
Spread the mixture out evenly into the prepared pan, cover with parchment paper, and use the bottom of a glass or your hands to press down into the pan, creating a flat, even layer.
Transfer to the refrigerator until set, about 1 hour, then slice into 12 bars. The finished bars can be stored in an airtight container or individually wrapped in wax paper and kept in the refrigerator for up to 1 week.