1 cup puffed cereal (Rice Krispies or Crispy Flax)
2 tablespoons sesame seeds, toasted or raw
1/2 cup maple syrup
2 tablespoons peanut butter
2 tablespoons tahini (sesame paste)
2 tablespoons butter or coconut oil
1 teaspoon vanilla extract
1/4 teaspoon salt
dash cinnamon, optional
Line a 9×9 inch square pan with parchment paper, foil, or wax paper, leaving some overhang to make it easy to remove the granola bars later. Preheat oven to 325ºF.
Place the oats in a dry skillet over medium-high heat and shake for 2-5 minutes until they are slightly toasted. Dump into a large bowl.
Add coconut to the skillet and shake for 30-60 seconds until toasted. Add to bowl, along with cereal and sesame seeds. Mix.
To the same skillet, add syrup, nut butters, butter or coconut oil and heat together, stirring, until bubbling. Turn off heat and add seasonings. Pour this warm syrup over the oats and mix well.
Press into pan and bake 15 minutes until edges are golden and center is fairly firm. Bake 20 minutes for crunchier bars.
Cool 5 minutes, then lift out of the pan and cool 10 minutes before slicing into 8 bars.
Store bars in an airtight container at room temperature for 2-3 days or in the refrigerator up to two weeks. Freeze for longer storage. Bars will be a little hard when cold but within a minute become soft and chewy again.
Tip: Pack for lunches, breakfast, or snacks, wrapped tightly.