These trail mix bars pack lots of energy for a hike and are perfect for a healthy after-school snack or a quick breakfast, too. Our recipe is vegan and gluten-free, and it can be varied to suit your tastes with other nuts, berries, fruit and seeds, as desired. Other crispy cereals would work well, too.
Makes: 12 bars
Difficulty: easy
Prep time: 15 min
Cook time: 25 min
Inactive time: 1 hour
Diet: Vegan, Gluten-Free
Ingredients
2 c crispy brown rice cereal
1 c pepitas (pumpkin seeds), raw
1 c almonds, raw, rough chopped
½ c pecans, raw, rough chopped
½ c dried cherries, sweetened
2 T chia seeds (or flax, or poppy)
½ c dried blueberries
¾ c brown rice syrup
3 T almond butter
½ t almond extract
¼ t flake sea salt
2 T brown sugar
Steps
Preheat oven to 325°. Prepare an 8” square baking dish with baking spray; line with parchment paper, leaving overhang, and spray paper as well. Place 1 c of the rice cereal in a plastic zip bag and crush to a fine powder using back of a measuring cup. Combine crushed cereal with remaining cereal, pepitas, almonds, pecans, cherries, chia seeds and blueberries in a mixing bowl. Heat the rice syrup with the almond butter and almond extract just until warm and smooth. Pour over mixture in bowl, adding salt, brown sugar, and folding all together until moistened. Press the mixture firmly and evenly into prepared pan. Bake 25 min until lightly browned. Cool 15 min on counter and gently press again to remove any air pockets. Chill 45 min; remove from pan using paper overhang. Invert on cutting board and remove paper. Cut block in half, then cut each half into 6 bars. Store bars layered or wrapped in wax paper to prevent sticking.
