This recipe comes from Heidi Swanson’s book, Super Natural Cooking.
1 tblspn coconut oil
1 1/4 cup rolled oats
1 1/4 cup chopped walnuts
1/2 cup oat bran
1 1/2 cup brown rice cereal
1 cup dried cranberries
3 tblspn finely chopped crystallized ginger
1 cup brown rice syrup
1/4 cup natural cane sugar
1 tspn pure vanilla extract
1/2 tspn fine-grain sea salt
Grease baking pan with the coconut oil.
Mix the oats, walnuts, oat bran, cereal, cranberries, and ginger in a large bowl and set. Heat rice syrup, sugar, vanilla, and salt in a small saucepan over medium heat, stirring continuously as it comes to a boil and thickens (for about 4 minutes). Pour over the moat mixture and stir until even.
Spread into the greased pan and cool to room temperature before cutting into bars.