Instructions

• Line an 8x8-inch baking dish with parchment paper, leaving a 1–2 inch overhang on two opposite sides to lift the bars out later.
• In a large bowl combine 1 1/2 cups quick-cooking oats, 1 1/2 cups roasted unsalted almonds (coarsely chop the almonds if desired), 1/3 cup rice krispie cereal, 1/3 cup oat flour, and 1/2 teaspoon salt. Stir in 1/2 teaspoon cinnamon if using.
• In a separate medium bowl, combine 1 cup creamy almond butter, 1/2 cup honey, and 2 teaspoons vanilla extract. Stir until the mixture is smooth and uniform.
• Pour the almond butter mixture into the dry ingredients. Stir with a spatula or spoon until everything is evenly combined and the dry ingredients are fully coated.
• Transfer the mixture to the prepared pan. Use the back of a spatula or a piece of parchment to press and pack the mixture firmly and evenly into the pan—pressing tightly is important so the bars hold together.
• Cover the pan and refrigerate overnight (or at least 2 hours) to let the bars firm up.
• Lift the chilled mixture from the pan using the parchment overhang and place it on a cutting board. Use a very sharp knife to slice into bars; for cleaner cuts, chill again briefly before slicing.
• Wrap bars individually or store in an airtight container in the refrigerator.