Almond Coconut Bar Recipe

All of my posts have been about fruits and vegetables so far. Yet, there are other healthy things that fit "in the season thereof."  So I wanted to share with you my new favorite almond coconut bar.  I made some substitutions and put them in parenthesis. The recipe is fool proof, super easy and extremely delicious. Let me know what you think.

Recipe Ingredients for Almond Coconut Bar

1/2 cup whole almonds (or chopped almonds)
1/2 cup almond slivers
1 cup krisp rice cereal
1/4 cup dried fruit (I added dried pineapple, next time I'll try cranberries)
2/3 cup honey
2 Tbsp oat flour (stick oatmeal in the blender for 30 seconds)
1 cup unsweetened shredded coconut
1/2 cup coconut shreds (I used sweetened coconut b/c I didn't have coconut shreds, next time I'll used shreds because the recipe turned out a little sweeter than I wanted. Or just use 1 1/2 cups unsweetened shredded coconut)

Recipe Directions

Preheat oven to 350 F.

1. Mix coconut, honey, and oat flour together in a medium bowl. Stir in almonds, dried fruit and krisp rice cereal. Mix until blended well.
2. Spray a 8 x 8 pan with non-stick cooking spray. Spread mixture, pressing firmly (the more you smash it the better, your kids will enjoy this part but make sure you put oil on their hands first) to the bottom of the pan. Cook 25-30 minutes, until surface is browned.
3. Let pan cool to room temperature. Transfer pan to freezer and allow to harden (I didn't need to put in the freezer) . Once firmed up, transfer the 8 x 8 contents to a cutting board. Cut into 8 even portions. Wrap in wax paper to preserve.