I am a big fan of granola bars. This one is very easy. I like the idea of using almond butter to add nutrients and flavor. This recipe is gluten-free and was adapted from the Minimalist column of the New York Times.
Almond-Apricot Granola Bars
Makes 16 to 20 granola bars
1/2 cup almond butter or other nut butter
1/2 cup honey
1 cup gluten-free crispy brown rice cereal
1 cup gluten-free rolled oats
1/2 cup almonds, chopped
1/2 cup dried apricots, chopped
1/4 teaspoon salt
Vegetable oil for greasing
Grease a 7- or 8-inch square baking dish with a little oil and line it with plastic wrap.
Put almond butter and honey in a small saucepan over medium heat for 2 to 3 minutes or until they melt together; whisk to combine.
Put the crisp brown rice cereal, oats, almonds, apricots and salt in a bowl and add the mixture of almond butter and honey; stir well to combine.
Spread the granola mixture evenly into the baking dish, pressing down gently, and cover with more plastic wrap; refrigerate until set, at least 1 hour. Once set, remove by lifting the edges of the plastic wrap out of the dish; peel off the plastic and cut the bars to any size you like.