These rice/oat bars remind me of puffed wheat cake which was one of my all time favourites when I was a kid… so here’s a tasty nostalgic but healthy treat to enjoy! (Highly recommend doubling the batch ’cause they are just that good!

Ingredients:

• 1 1/2 cup rolled oats
• 1 cup puffed rice/rice crisps 
• 2 tablespoons flaxseed
• 1/2 cup unsweetened shredded coconut
• 1 cup Medjool dates  – deseeded and chopped 
• 1/4 cup dried apricots – chopped 
• 1/2 cup chocolate chips
• 1/3 cup honey
• 1/4 cup coconut oil
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt

Direction:

1. 01. Prepare an 8×8 square baking pan by lining with parchment paper. Allow the parchment paper to hang over the sides of the pan—this will make it easier to lift the granola bars out of the pan.
2. 02. In a large bowl, stir together oats, puffed rice, flaxseed, shredded coconut, dates, apricots and chocolate chips. Set aside!
3. 03. In a small saucepan over low heat, melt together honey and coconut oil, stirring constantly. When the mixture starts bubbling, remove from heat. Add vanilla extract and salt, stir to combine.
4. 04. Pour liquid over the dry ingredients and mix very well until the dry ingredients are all coated. Place granola into the prepared pan and, using wet hands, press down very firmly.
5. 05. Press the mixture until it is flattened and firm.
6. 06. Place the pan in the refrigerator and chill for at least 5-6 hours or overnight is ideal. When granola is well chilled and set, remove from the pan lifting the hanging parchment paper from the sides.