I adapted this recipe into a healthier, sugar-free version from one my mom made for us growing up. It is still just as good as I remember only a little better for you.
Preheat oven to 350 F.
1/4 cup Earth Balance natural buttery spread
1/4 cup brown rice syrup
1/4 cup agave syrup
1 tablespoon blackstrap molasses
1 teaspoon pure vanilla
1/4 teaspoon salt
1/3 cup crunchy peanut butter
2 cups rolled oats
2 cups crisp rice cereal (white or brown)
1 1/2 cups coarsely chopped nuts and seeds (use your favorite or what you have)
Combine first 4 ingredients in a sauce pan. Bring to a boil then simmer at a low boil for two minutes. Add peanut butter, salt and vanilla and return to a boil. Remove from heat.
In a large bowl combine oats, rice cereal, nuts and seeds together. Add syrup mixture and stir to completely mix.
Line a 9×9 baking pan with parchment or lightly grease with shortening. Pour the mix into the pan and pack firmly using the back of a bamboo spoon. Bake for 20 minutes. Cool completely and cut into bars.
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