2tbspCoconut OilNote that some 'tree nut' allergies also include coconut-substitute another oil or butter if needed
1tspVanilla Extract
Instructions
Bake the rolled oats and pumpkin seeds on a cookie sheet at 325° F for 12 – 15 minutes, until they are lightly browned and smell ‘toasty.’ Stir a couple of times and keep watch so they don’t burn.
Line a 9×13 baking dish with plastic wrap or baking parchment.
Put the oats and pumpkin seeds into a bowl, and add in the rice cereal, berries, salt, and matcha. Stir to combine.
Heat the honey, tahini, coconut oil, and vanilla in a small saucepan over medium heat, just until smooth. Pour over the dry ingredients and mix immediately until the ingredients are fully coated.
Pour out into the prepared 9 x 13 pan and press flat. Cool for an hour in the fridge, then cut into squares or rectangles as you choose. Wrap and keep in the fridge for maximum freshness, but they don’t need to stay chilled when packing on the go.