Ingredients
Scale
- 2 cups quick oats, gluten-free if desired
- 1/2 cup pepita seeds, roasted and salted
- 1/2 cup sliced almonds, roasted and salted
- 1 ½ cups unsweetened puffed rice cereal
- ½ cup dried blueberries
- ¼ tsp. salt
- 1 Tbsp. matcha green tea powder
- 1/3 cup brown rice syrup
- 3 Tbsp.maple syrup
- ½ cup tahini
- 2 Tbsp. coconut oil
- 1 tsp. vanilla extract
Instructions
- Heat oven to 325 degrees. Spray and line (with parchment paper) a 9x13" brownie pan.
- In a large mixing bowl, combine oats, pumpkins seeds, almonds, rice cereal, blueberries, salt and matcha powder.
- In a sauce pot, over medium heat combine rice syrup, maple syrup, tahini, coconut oil and vanilla. Whisk frequently until mixture is fully combined and warmed through. Do not overcook.
- Pour the liquid ingredients into the large mixing bowl with the dry ingredients. Use a rubber spatula and stir to combine.
- Pour mixture into prepared 9x13" pan. Use rubber spatula (or your fingers) to press the mixture firmly into the pan. Make sure to pay special attention to the corners.
- Bake bars for 12-15 minutes (until edges begin to turn golden brown) and then remove from oven. The bars will be squishy.
- Allow bars to chill in the refrigerator for 1-2 hours or until firm.
- Remove bars from pan and slice into desired size. Serve and enjoy!