Ingredients
3
cups Cheerios™ cereal
1/2
cup whole raw almonds
1/4
cup raw sunflower nuts
1/4
cup raw pepitas
1
tablespoon flax seed
1/2
teaspoon ground cinnamon
1/4
teaspoon ground ginger
1/8
teaspoon ground red pepper (cayenne)
Dash of salt
1/2
cup honey
1/4
cup coconut oil
Preparation
Heat oven to 325° F. Spray with cooking spray and line 8-inch square pan with cooking parchment paper, leaving paper overhanging on all sides. Set aside.
In large bowl, mix all ingredients except honey and oil.
In 1-quart saucepan, heat honey and oil over medium-high heat, stirring constantly, until melted. Heat to boiling; reduce heat to simmer, and cook about 2 minutes or until mixture thickens a bit. Add honey mixture to cereal mixture; mix until evenly coated. Spread mixture in pan; press firmly with rubber spatula in even layer.
Bake 20 to 30 minutes or until top is golden brown and syrup is bubbly. Cool 15 minutes in pan before removing from pan using parchment overhangs. Place on cutting board, and remove parchment. Cool completely before cutting into 4 rows by 4 rows.
