2/3 cup (160 milliliters) old-fashioned rolled oats
1/2 cup (120 milliliters) puffed rice cereal
2 tablespoons (30 milliliters) flax seeds
1/2 teaspoon (2.5 milliliters) ground cinnamon
1/4 teaspoon (2.5 milliliters) ground cardamom
1/2 teaspoon (2.5 milliliters) salt
1/2 cup (120 milliliters) dried cherries
1/3 cup (80 milliliters) toasted pumpkin seeds
1/3 cup (80 milliliters) dark chocolate chips
Add honey, almond butter, and coconut oil to a small saucepan over medium heat. Stir until smooth. Remove from heat, then stir in vanilla extract. Let cool for a few minutes
In a large bowl, add oats, puffed rice cereal, flax seeds, cinnamon, cardamom, salt, dried cherries, toasted pumpkin seeds, and chocolate chips and stir to combine. Pour over the almond butter mixture and stir until combined.
Transfer mixture to a 15 x 20.5 centimeter greased baking pan. Using your fingers, press into an even layer. Refrigerate for two hours to set.
Remove from pan. Cut into bars of any shape you’d like. Store in refrigerator until ready to use.