Ingredients

• 240 g of almond butter1 cup of almond butter
• 110 g of maple syrup½ cup of maple syrup
• 120 mL of almond milk½ cup of almond milk
• 1 teaspoon of vanilla
• 250 g of rolled oats2 ½ cup of rolled oats
• 30 g of brown rice cereal1 cup of brown rice cereal
• 35 g of slivered almond½ cup of slivered almond
• 65 g of dried cranberry½ cup of dried cranberry
• 85 g of dark chocolate½ cup of dark chocolate

Instructions

1. Preheat oven to 325˚F (160˚C).
2. Combine wet ingredients together in a large bowl.
3. Then add in all the remaining dry ingredients.
4. Add mixture into a 8x8 inch (20x20 cm) baking pan lined with greased parchment paper. Firmly press down mixture until it is one smooth layer. (If you grease the spatula as well it will prevent the mixture from sticking to it!)
5. Bake 15-20 minutes, or until golden brown. Let cool 10 minutes.
6. Drizzle top with melted dark chocolate. Chill for 30 minutes, or until dark chocolate is solid.
7. Cut into 8 equal pieces.
8. Wrap each bar in parchment paper or foil.
9. Store in the freezer for up to 3 months or in the refrigerator up to 1 week.
10. Enjoy!