Banana Chocolate Crisp Granola Bars

Preheat the oven to 350°F. Spread the oats, almonds and cashews on a cookie sheet and toast them in the oven for 8–10 minutes, or until they start to brown a bit. Remove from the oven and let cool.

In the meantime, line a 9 x 13 baking dish with parchment paper and set aside (you can use butter or coconut oil).

Now, mix the rice cereal, banana chips and cinnamon in a big bowl. Add the oats and nuts once they’ve cooled.

In a small saucepan, heat the syrups, salt and vanilla extract over medium-high heat, stirring constantly to avoid burning. Once the syrups come to a gentle boil, continue to cook for an additional 3–4 minutes until the syrup begins to thicken, then pour it over the oats and nuts mixture. Mix everything together so that the syrup evenly coats everything in the bowl.

While it’s still warm, pour the contents of the bowl into your prepared baking dish. Using a rubber spatula, pat everything down so it’s nice and compacted (I did this again after about 10 minutes to make them nice and compressed). Let cool to room temperature. You can also put them in the fridge for a bit since this’ll make cutting easier.

Cut them into square or rectangles as you please. Store them in an airtight container in the refrigerator.