Ingredients
1 c. crushed pecans
1 c. rolled oats
c. pumpkin seeds
1/4 c. flaxseeds
c. muscovado or dark brown sugar
1/2 c. honey
4 tbsp. unsalted butter
1/2 tsp. salt
2 tsp. pure vanilla extract
2 c. puffed rice cereal
1/2 c. dried cranberries
Preparation
Step 1Preheat oven to 350 degrees F and line a baking sheet with parchment paper. Spread pecans, oats, pumpkin seeds, and flaxseeds on sheet and bake until fragrant, 8 minutes. Transfer mixture to a large bowl.Step 2In a saucepan, bring sugar, honey, butter, and salt to a boil over moderate heat. Simmer until sugar is dissolved and a light brown caramel forms, 5 minutes. Remove from heat and stir in the vanilla.Step 3Drizzle caramel all over nut-and-oat mixture. Stir in puffed rice and cranberries until evenly coated.Step 4Line an 8-inch square baking dish with parchment paper, extending paper over side. Scrape cereal mixture into dish in an even layer. Cover mixture with a second sheet of parchment and press down to compress it. Let stand until firm, about 2 hours.Step 5Discard top piece of parchment. Using overhanging paper, lift out cereal square and transfer it to a work surface. Cut into 12 bars and serve. Looking for more breakfast recipes? Start the day with one of our French toast recipes, easy quiche recipes, or breakfast casserole recipes that feed the whole family.
