Adapted from Enlightened Cooking. I've used quinoa flakes instead of oatmeal in this recipe due to an oatmeal allergy. This recipe is so versatile as you can change up the dried fruits, nuts, and nut butters depending on your own preferences or allergy needs.
1 cup quinoa flakes
2 tablespoons ground flaxseed
1/4 cup dried fruit (cranberries, blueberries, raisins, cherries)
1/4 cup unsweetened coconut
1/4 cup chopped nuts (walnuts, almonds, sesame seeds)
2 tablespoons mini chocolate chips
1/3 cup gluten-free brown rice syrup (make sure it doesn't contain barley malt)
1/2 cup nut butter (almond, cashew, peanut)
1 teaspoon vanilla extract
Lightly grease an 8-inch square pan. Tear a piece of parchment paper just large enough to cover the pan.
Combine the brown rice cereal, quinoa flakes, flaxseed, dried fruit, coconut, nuts and chocolate chips in a large bowl.
Combine the brown rice syrup, and nut butter in a microwavable bowl and heat until just melted, about 30-60 seconds. Stir in vanilla extract. Pour nut butter over cereal mixture and stir well with a spatula. Now comes the messy part. Dig your hands into the cereal mixture and mix everything together really well.
Pour mixture into greased 8-inch pan. Place the sheet of parchment paper on top of the pan and press down firmly to bind ingredients. Refrigerate at least one hour.
Cut into bars and store in a covered container in the refrigerator.