INGREDIENTS:

2 cups of rolled oats

1/2 cup shredded coconut

1/2 cup sliced almonds

1/2 cup puffed rice (optional, if you can find it)

1/2 cup wheat or oat bran

2 tablespoons of butter

1/3 cup of maple syrup or honey

large scoop of peanut butter or any nut butter

1 1/2 teaspoon of vanilla extract

pinch of salt

DIRECTIONS:

1. Mix all dry ingredients together (do not add the salt here, that comes later with the wet ingredients).
2. Place dry ingredients on a cookie sheet in the oven at 350 degrees F for ten minutes to lightly toast.
3. Remove ingredients after ten minutes, put aside in a large mixing bowl to cool. Reduce oven temperature to 300 degrees F.
4. Place butter, maple syrup, nut butter, and salt in a pan, gradually heat up until it thickens/boils, stir, then turn off the heat, and add the vanilla, stir.
5. Pour wet ingredients into dry ingredients and incorporate until everything is sticky.
6. Place ingredients on a cookie sheet covered with parchment paper. I use a high rimmed cookie sheet. Flatten the ingredients.
7. Bake at 300 degrees F for 20-22 minutes, until golden and crisp.
8. Let cool for a bit, then remove from your cookie sheet and cut up as desired.

These are a great grab and go snack, or an addition to some dried fruit and nuts. This recipe is healthier than your grocery store brands, no additives, preservatives, no stabilizers, just real ingredients. Place in an air tight container and enjoy. They won’t last long.