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Take along a container to school or the office for a quick and energizing snack.
1 and 1/2 cups old-fashioned oats (gluten-free, if you like)
2 cups crispy rice cereal
1/2 cup sliced almonds, toasted
2 tablespoons ground flaxseed
1 cup raisins or dried cranberries, such as Gefen
1 cup Beleaves Pitted Dates, chopped
1/3 cup maple syrup
1 cup natural almond butter (such as Gefen
1 teaspoon vanilla extract
Preheat oven to 350 degrees Fahrenheit. Spread oats on a baking sheet and toast for 10 minutes. Set aside to cool.
In a large bowl, combine oats, rice cereal, almonds, flaxseed, and raisins or dried cranberries.
If dates are dry, add a few drops of water to them.
Add dates to the oat mixture.
Stir in maple syrup and almond butter (if the almond butter is not a pourable consistency, warm it over low heat with the maple syrup before adding to the mixture).
Line a 7×11-inch pan with Gefen Parchment Paper. Scoop the oat mixture into the pan and pat down in an even layer with your fingers or the bottom of a measuring cup.
Cover and freeze for one hour.
Slice into pieces and crumble into clusters. Store in the freezer.
Photo by Heather Winters
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