1. Combine puffed rice, oats, nuts, seeds, dried fruit in a large mixing bowl. Set aside.
2. Heat sweeteners in a small saucepan on medium low, stirring occasionally. Bring to a slow simmer, stir for 20 seconds. Add nut butter, salt and cinnamon, stirring constantly until the mixture starts to thicken. Remove from heat and stir in vanilla.
3. Pour liquid mixture over dry mixture, stir until evenly coated. Stir in chilled chocolate OR carob chips. They are chilled so that they don't melt.
4. Press firmly into a greased 11x7" OR 13x9" cake pan with wet fingers or a small piece of waxed paper. Let set on the counter for an hour, or in the fridge or freezer for less time. Once set, cut into granola sized bars. Keep in an airtight container at room temperature or store long term in the freezer.
This recipe is wheat free, soy free and can easily be made nut free so that it is school friendly. Some, (of many), Combo Options:Hemp Apple CinnamonCranberry HempCashew BlueberryPumpkin Seed ApricotMaple Walnut RaisinAlmond Hemp CranberryChocolate AlmondChocolate Peanut Butter
I also like to put the oats in the oven for about, at 300 degrees, just until they smell a bit toasty. Then I begin the recipe from #1. It works without this step, it just makes them toastier. :)
Source of recipe: I modified this recipe for my taste buds from this one: http://www.recipezaar.com/recipe/Low-Fat-Rice-Krispies-Peanut-Butter-Gra... [1]