What you need:
- 1 1/2 cups quick oats
- 1 1/4 cup Rice Krispies
- 1/4 cup buckwheat grouts
- 1/4 cup hemp seeds
- 1/4 cup shredded, unsweetened coconut
- 1/4 cup sunflower seeds
- 1/4 cup raw pumpkin seeds
- 1/2 cup pre-soaked chia seeds (1 Tbsp worth of chia, in 1/2 cup filtered water)
- 2 Tbsp sesame seeds
- 1/2 tsp cinnamon
- 1/8 tsp salt
- 1/2 cup organic brown rice syrup
- 1/8 cup peanut butter
- 1/8 cup raw almond butter
- 1 Tbsp cashew butter
- 1 tsp vanilla extract
- 1/4 – 1/2 cup chocolate chips
Combine all of the above in a large bowl, except: organic brown rice syrup, nut butters (peanut, almond, and cashew), vanilla extract and chocolate chips. Once you have combined your seed mixture, place a small sauce pan on stove, containing your nut butters and brown rice syrup. We will stir this sticky nut mixture until it starts to get bubbly and hot. Turn off heat and stir in vanilla extract. Now pour the still hot, gooey, honey-like mixture over your large bowl full of seeds. The texture will be VERY sticky, and your arms will get a workout! Keep stirring until everything seems well combined. Let cool for 5 minutes before stirring in the chocolate chips, unless you don’t care if they melt?! Some people don’t mind. I do.
Next, line a 9- inch square glass pan with waxed paper, and pour in your mixture. Make sure the mixture is evenly distributed… and yes, you may use your hands to make last adjustments! 
Place in the freezer over night. When taking out of the freezer, simply grab the wax paper by each side, and slowly place on a cutting board. You can use a knife to cut the granola bars into your desired size. You can store them in the freezer, or fridge. I store mine in the freezer as they seem to do fine in there, and never fully freeze anyway, since it’s mostly just seeds. I do recommend wrapping them individually in cling foil, as this prevents unnecessary “sticking” to other granola bars. I then keep my individually wrapped bars in one big Ziplock. XO
