No Bake Chex Mix Granola Bars (Adapted from " Grain-free Granola Bars " on the Joyful Abode blog)
Makes one 8 x 8 pan of granola bars (about 15 small bars)
*You can double this recipe for thicker bars, or for a 9 x 13 pan.
1 cup Honey Nut Chex, ground finely
1/4 cup almond meal
3/4 cup roasted sunflower seeds, ground finely (but not into a paste/butter!)
2 - 3 tbsp. of combination of flax seeds, chia seeds, and sesame seeds, ground up finely
1 tsp. salt
1 cup unsweetened shredded coconut (I used Let's Go Organic 40% Reduced Fat)
1/2 cup dried cranberries (or your favorite dried fruit)
1/2 cup honey
2 tbsp. coconut oil (substitute another oil or butter if you don't have it)
1 tsp. vanilla
1/2 - 1 tsp. cinnamon
1/2 - 1 cup semi-sweet chocolate chips (optional)
Don't preheat the oven. They're no-bake - yay!
Line an 8 x 8 pan with a sheet of wax paper (believe me, you'll want to have that paper there or you'll never get these out of the pan whole).
In a large bowl, combine the ground chex, almond meal, ground sunflower seeds, salt, ground flax, chia, and sesame seeds, dried cranberries, and the shredded coconut.
In a small saucepan, heat combine the honey, coconut oil, vanilla, and cinnamon. Heat over low-medium heat until melted and it starts to bubble. Pour over the dry mixture and stir well to coat.
Pour it into the pan and if desired, sprinkle the chocolate chips over the mixture (they might melt a little if it's still warm from the honey/coconut oil). Using another piece of wax paper, press it really hard into the pan. Like, really hard. Remember, you want these to become bars!
Refrigerate for at least 4 hours or overnight. When ready to eat, remove the wax paper from the pan and cut into bars. Store in the fridge so they stay in bar form.