# What You'll Need:
→ Dry Ingredients
01 - 2 cups old-fashioned rolled oats
02 - 1 cup crisp rice cereal
03 - 1/2 cup chopped mixed nuts (almonds, walnuts, or pecans)
04 - 1/2 cup dried fruit (cranberries, raisins, or chopped apricots)
05 - 1/4 cup unsweetened shredded coconut, optional
06 - 1/4 teaspoon salt
→ Wet Ingredients
07 - 1/2 cup honey or maple syrup
08 - 1/3 cup creamy peanut butter or almond butter
09 - 1 teaspoon vanilla extract
→ Optional Add-Ins
10 - 1/4 cup mini chocolate chips
11 - 1 tablespoon chia seeds or flaxseed meal
# How To Make It:
01 - Line an 8-inch square baking pan with parchment paper, allowing excess paper to overhang the edges for easy removal after chilling.
02 - In a large mixing bowl, combine oats, rice cereal, chopped nuts, dried fruit, shredded coconut, and salt. Toss until evenly distributed.
03 - In a small saucepan over low heat, combine honey and peanut butter. Stir continuously until fully melted and smooth, approximately 2 to 3 minutes. Remove from heat and blend in vanilla extract.
04 - Pour the warm honey-peanut butter mixture over the dry ingredients. Stir thoroughly until all components are evenly coated with the binder.
05 - Allow the mixture to cool for 2 to 3 minutes before adding chocolate chips, stirring gently to prevent the chips from melting completely into the mixture.
06 - Transfer the mixture to the prepared baking pan. Using a spatula or the bottom of a measuring cup, press the mixture firmly and evenly across the entire surface.
07 - If desired, sprinkle additional chocolate chips or nuts across the top surface and press them gently into the mixture for adherence.
08 - Refrigerate for at least 1 hour until the mixture is completely firm and set.
09 - Lift the entire slab from the pan using the parchment paper overhang. Using a sharp knife, cut into 12 equal bars. Store in an airtight container in the refrigerator for up to 1 week.
