★★★★★ | Homemade Kind Breakfast Bars

★★★★★ | Homemade Kind Breakfast Bars
By Let's Cooking

^^ CLICK TO SEE FULL RECIPES ^^ Have you ever wanted to make your own version of “Kind” bar in your very own kitchen? This post gives you the formula to create VEGAN Homemade “Kind” Breakfast Bars. Be as creative as you want and/or make it with whatever you have on hand. | #let'scooking

Prep time: 00:15
Cook time: 00:05
Total time: 00:20

Yield: 8 bars
Ingredients:
For The Dry Ingredients:
1 1/2 cups rice puff cereal
1/2 cup unsalted almonds
1/2 cup unsalted walnuts
1/2 cup unsalted pistachios
1/3 cup dried figs, chopped
1/3 cup dried mulberries, chopped
1/3 cup dried apricot, chopped
2 tablespoons chia seeds
1/2 cup unsweetened coconut flakes
For The Wet Ingredients:
1/2 cup brown rice syrup
1/4 cup unsalted almond butter
2 tablespoons coconut sugar – Optional
1/4 teaspoon sea salt
## CLICK TO SEE FULL RECIPES ##

Instructions:

Line an 8X8-baking pan with

parchment paper leaving a couple inches overhanging on the sides.

Mix puff cereal, almonds, walnuts, pistachios, figs, mulberries, apricots, chia seeds, and coconut flakes in a large bowl. Set aside.

Whisk brown rice syrup, almond butter, and sugar (if using) in a small saucepan. Stirring constantly, heat it over medium heat until they are all fully combined and melted, a minute or two. It should be a very smooth mixture.

Pour the hot mixture over the nuts and fruits mixture. Stir until all nuts and fruits are coated with the liquid mixture.

Transfer them into the lined pan. Spread them evenly. Using the back of a ramekin (or back of a spatula or spoon) press to make it compact.

Place it in the fridge for 2 hours, or preferably, overnight.

Using the overhanging parchment paper, take the block of granola out of the pan and place it on a cutting board. Cut it into smaller pieces.

Individually wrap them in wax or parchment paper and keep them in an airtight container.

Calories per serving: 359

Fat per serving: 30.4gE