Rice-Cake Granola Bars
These bars are like a cross between granola and granola bars: a chunky, crunchy snack that’s fun and easy to make. Pack it up for school-bus or after-school snacking.
- 9-inch square baking pan
- Measuring cups
- Measuring spoons
- Large bowl
- Small bowl
- Large spoon
- Parchment paper
- Pot holders
- 1 teaspoons plus 2 tablespoons vegetable oil, divided
- 4 plain puffed rice cakes (look for ones made with brown rice)
- 1 cup pumpkin seeds or chopped or slivered nuts (any kind of you like)
- 3/4 cup unsweetened shredded or flaked coconut
- 1/2 cup peanut butter, almond butter, or tahini
- 1/2 cup maple syrup or honey
- 3/4 teaspoon salt
- Turn the oven on and set the heat to 300 degrees. Use 1 teaspoon oil to coat the baking pan.
- Crumble the rice cakes into pieces the size of a quarter (they don’t all need to be the same) and put them in the large bowl. Add the pumpkin seeds and coconut and mix well.
- Put the nut butter, maple syrup or honey, remaining 2 tablespoons oil, and salt in the small bowl and microwave until the nut butter is softened, about 1 minute (depending on your microwave). Stir until smooth.
- Drizzle the nut butter mixture on top of the rice cake mixture and mix well.
- Once the oven temperature has reached 300 degrees, transfer the mixture to the oiled baking pan and press down slightly using your clean, oiled hands or a piece of parchment paper.
- Put the baking pan in the oven and bake until just golden, about 30 minutes. Set aside to cool, then cut or break into pieces. Store in an airtight container at room temperature.