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“This makes a great afternoon snack or even a fun breakfast. Make the day before you plan to serve to give the bars time to firm up.”
READY IN:
40mins
SERVES:
12-15
UNITS:
US

Ingredients Nutrition

  • 34 cup brown sugar, firmly packed
  • 6 tablespoons Earth Balance natural buttery spread, softened
  • 14 cup sugar
  • 1 12 teaspoons Ener-G Egg Substitute
  • 2 tablespoons warm water
  • 2 tablespoons agave nectar (light)
  • 12 teaspoon vanilla
  • 2 tablespoons sunflower seed butter (or any other nut butter)
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 12 teaspoon baking soda
  • 14 teaspoon salt
  • 1 12 tablespoons flax seeds, ground
  • 1 14 cups puffed brown rice cereal
  • 1 cup almonds, slivered (or sliced)
  • 1 cup semisweet mini chocolate chips (vegan)
  • 1 12 cups rolled oats
  • 12 cup dates or 12 cup fig, chopped
  • vegetable oil cooking spray

Directions

  1. Preheat oven to 350 degrees and lightly grease a 9x13 pan with vegetable spray. In a large bowl, beat brown sugar, butter, and sugar until light and fluffy.
  2. Whisk together the egg substitute and the warm water until powder is dissolved. Add to butter/sugar mixture along with agave nectar, vanilla, and sunflower seed butter. Beat until combined.
  3. In a separate bowl, combine flour, cinnamon, baking soda, salt and flaxseed. Add the flour mixture gradually to sugar mixture and beat until combined.
  4. By hand, stir in almonds, brown rice puffs, chocolate chips, oats, and dates/figs until well mixed. Press mixture firmly into the greased pan and bake for 20-25 minutes or until light golden brown. Cool completely and cut into squares.

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