Ingredients:
- 3 cups (90g) Toasted O-style cereal or crisp rice cereal
- 1 cup (90g) Old-fashioned rolled oats
- 1/2 cup (30g) Shredded unsweetened coconut
- 1/2 cup (125g) Creamy natural peanut butter
- 1/2 cup (170g) Raw honey
- 1/4 cup (55g) Coconut oil
- 1 tsp (5g) Vanilla bean paste
- 1/2 tsp (3g) Flaky sea salt
- 1/4 cup (40g) Mini dark chocolate chips
- 2 tbsp (20g) Chia seeds
Instructions:
- Line a 9x9 inch pan with parchment paper, ensuring there is a slight overhang for easy removal later.
- Combine cereal, oats, coconut, and chia seeds in a large mixing bowl, tossing gently to distribute the smaller seeds.
- Melt the peanut butter, honey, and coconut oil in a saucepan over medium low heat. Cook 3-5 mins until the mixture begins to bubble gently at the edges.
- Remove from heat immediately and stir in the vanilla bean paste and sea salt.
- Pour the liquid mixture over the dry ingredients and fold together using a silicone spatula. Stir until every piece of cereal is shimmering and coated.
- Allow the mixture to cool for 5 minutes before adding the mini chocolate chips.
- Transfer the mixture to your prepared pan, spreading it out into the corners.
- Press the mixture down firmly using the back of a measuring cup or a flat spatula. Apply heavy pressure until the surface is flat and compact.
- Refrigerate for at least 1 hours until the bars feel solid to the touch.
- Lift the parchment sling out of the pan and slice into 12 even rectangles using a sharp chef's knife.