1/2 cup firmly packed brown sugar
1/2 cup almond butter
1/2 cup honey
1/2 teaspoon almond extract
1/2 teaspoon vanilla
2 cups uncooked old-fashioned oats
1 1/2 cups crispy rice cereal
1 cup uncooked quinoa, rinsed
3/4 cup cherry-flavored dried cranberries
3/4 cup roasted salted almonds, chopped
3/4 cup sweetened flaked coconut
Line 13x9-inch baking pan with parchment paper, extending over edges. Set aside.
Combine butter, brown sugar, almond butter and honey in saucepan. Cook over medium-low heat, stirring occasionally, 8-10 minutes or until mixture comes to a boil. Continue cooking, stirring constantly, 5 minutes. Remove from heat; stir in almond extract and vanilla. Add all remaining ingredients; stir until well coated.
Press mixture into prepared pan. Cool completely. Cover; refrigerate bars 8 hours or overnight.
Cut into bars. Wrap each bar in plastic food wrap or waxed paper. Store refrigerated.
- Lightly butter hands before pressing mixture into pan. Be sure to press mixture firmly into pan so bars slice easily and hold together.
- Almond butter can be found in the natural foods section of the supermarket or online.
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