These bars are great for hurried breakfasts or on-the-go snacks. I prefer to use a plain, unsweetened crispy rice cereal that is found in the bulk section of most health food stores, but any dairy-free boxed variety will work as well.
Makes 20-24 bars
- 5 cups crispy rice cereal (see Head Note)
- 1 cup rolled oats
- 1 cup oat bran
- ½ cup toasted wheat germ
- ½ t. salt
- 2/3 cup chopped dates
- ½ cup chopped dried apricots
- ½ cup raisins
- 1/3 cup dried cranberries or blueberries
- ½ cup raw sesame seeds
- ½ cup raw sunflower seeds
- 1 cup honey
- ¾ cup maple syrup
- 1 ½ cups natural unsalted peanut butter
- 1 cup soymilk powder
- 2 t. vanilla extract
1. Grease one 9” x 13” casserole dish with dairy-free soy margarine or oil and set aside. In a large mixing bowl, sift together the crispy rice cereal, rolled oats, oat bran, toasted wheat germ and salt. Mix in the dates, apricots, raisins, cranberries, sesame seeds and sunflower seeds until evenly distributed. Set aside.
2. In a small saucepan over medium heat, combine the honey, maple syrup, sugar and peanut butter, stirring well with a wooden spoon. Cook until the mixture reaches a low boil and begins to bubble, about 3 minutes. Stir in the soymilk powder and vanilla extract until well combined.
3. Pour the peanut butter mixture over the dry ingredients, mixing well until the mixture is consistent throughout. Press into the prepared pans and using a sharp knife, cut into bars but leave the mixture in the pans. Place the pans on wire cooling racks to cool completely before removing from the pans and serving.