Ingredients

• 1/3 cup smooth natural almond butter
• 1/4 cup brown rice syrup
• 1 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 3/4 cup old-fashioned rolled oats (gluten-free)
• 1/2 cup crisp rice cereal
• 1/2 cup chopped cashews
• 1/4 cup dried cranberries
• 1/4 cup pumpkin seeds
• 1/4 cup vegan chocolate chips

Preparation

Line a square baking dish with parchment paper, leaving a slight overhang.
In a large microwave-safe bowl, combine the almond butter, brown rice syrup, coconut oil, and vanilla extract. Heat in the microwave for approximately 45 seconds. Stir until the mixture is well combined.
Add the oats, crisp rice cereal, cashews, cranberries, and pumpkin seeds. Stir well. Once the mixture has cooled to the touch, stir in the chocolate chips.
Transfer the mixture into the baking dish and press it firmly with a spatula or your hands.
Freeze for 20 minutes until the granola bars are set. Remove the bars from the freezer and cut into bars.
Enjoy immediately or store in the refrigerator for up to a week.