Ingredients
cooking spray
2cupsrolled oats,old-fashioned, or quick-cooking, or gluten-free
½cuppecans,chopped
1cupdried cranberries,chopped
½cupplain almond milk,unsweetened
½cupmultigrain hot cereal
1cupnatural almond butter,or unsweetened
½cuppure maple syrup
1tspground cinnamon
¼tspfine sea salt
1tsppure vanilla extract
Preparation
Preheat the oven to 350 degrees F. Line a 9-inch square baking pan with foil or parchment paper and then spray with nonstick spray.
Spread the oats and pecans on a large rimmed baking sheet.
Bake in the preheated oven for about 6 to 8 minutes, shaking halfway through, until golden and fragrant.
Transfer to a large bowl, then add the chopped cranberries.
Bring the milk to a boil in a small saucepan set over medium heat. Stir in the multi-grain cereal and remove from the heat; let stand for about 2 minutes.
Add the nut or seed butter, maple syrup, cinnamon, and salt. Cook and stir the mixture over low heat for about 6 to 7 minutes or until thickened. Remove from the heat and stir in vanilla extract.
Immediately add the cereal mixture to the oats mixture, mixing with a spatula until coated.
Transfer the mixture to the prepared pan and flatten with the back of a measuring cup. Place a large piece of parchment paper or wax paper atop the bar mixture and use it to spread, flatten, and very firmly compact the bars evenly in the pan.
Cool completely. Refrigerate for about 1 hour or until firm.
Using the liner, lift the mixture from the pan and transfer to a cutting board. Peel off the foil or parchment and cut into 16 bars.
Serve and enjoy!
