Instructions

• Line a 9×13-inch baking dish with parchment paper and set aside.
• In a large bowl, combine 2 cups old fashioned rolled oats and 1 cup puffed rice cereal; set aside.
• In a small saucepan, add 4 Tbsp coconut oil, 1/4 cup light brown sugar, 1/2 cup almond butter, and 1/4 cup honey. Heat over medium-high, whisking until the mixture comes to a boil.
• Reduce heat to medium-low and continue whisking as the mixture simmers for about 2 minutes. Remove the saucepan from the heat and stir in 1/2 tsp vanilla extract.
• Pour the hot almond-butter mixture over the oat and cereal mixture. Fold until all dry ingredients are evenly coated.
• Stir in 1 Tbsp of the mini chocolate chips.
• Transfer the mixture to the prepared baking dish and press firmly into an even layer (use extra parchment paper or a spatula to avoid sticking).
• Sprinkle the remaining mini chocolate chips and a pinch of sea salt over the top.
• Cover and refrigerate for 2 hours, until set.
• Lift the parchment to remove the set block from the dish and cut into 18 bars. Store at room temperature wrapped individually or freeze for later.