Ingredients
2 cups quick cooking oats
1 C rice crispy cereal
1/4 C shredded coconut
1/4 C coconut Oil
1/4 C agave
1/2 C coconut palm sugar
1/2 tsp salt
1/3 C of white chocolate chips
1/3 C of Craisins
2 cups quick cooking oats
1 C rice crispy cereal
1/4 C shredded coconut
1/4 C coconut Oil
1/4 C agave
1/2 C coconut palm sugar
1/2 tsp salt
1/3 C of white chocolate chips
1/3 C of Craisins
Instructions
1. In a large mixing bowl, mix together the oats, cereal and coconut, white choc chips and craisins. Set a small saucepan over medium high heat and melt the coconut oil . Add the agave, coconut palm sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn't overflow, but be sure it keeps boiling.
2. Pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. Press firmly into a 9×13″ pan line it with parchment paper . Make sure you press firmly, If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size. Wrap each one in saran wrap if you are going to use them for lunches.
1. In a large mixing bowl, mix together the oats, cereal and coconut, white choc chips and craisins. Set a small saucepan over medium high heat and melt the coconut oil . Add the agave, coconut palm sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn't overflow, but be sure it keeps boiling.
2. Pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. Press firmly into a 9×13″ pan line it with parchment paper . Make sure you press firmly, If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size. Wrap each one in saran wrap if you are going to use them for lunches.
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