"I think of these as “desperate times” bars. They’re good ones to have on hand for those mornings when the machine of getting kids up and out the door feels a little rusty and breakfast is practically an afterthought. One or two of these along with a glass of cold milk is enough to fuel a morning and is better than a store bought cereal bar any day."-Katie Sullivan Morford
From Rise and Shine by Katie Sullivan Morford, © 2016 by Katie Sullivan Morford. Photographs © 2016 by Erin Scott. Reprinted by arrangement with Roost Books, an imprint of Shambhala Publications, Inc. Boulder, CO. www.roostbooks.com. Click here to purchase your own copy.
Line an 8 × 8-inch baking pan with a piece of parchment paper large enough that it drapes over two sides.
Put the “O” cereal, peanuts, milk powder, flaxseed meal, and cinnamon in a large bowl. Stir well and set aside.
Put the peanut butter, honey, rice syrup, and water in a small saucepan over medium-high heat. Cook, stirring occasionally, for about 2 to 3 minutes, until the mixture is well combined and begins to bubble around the rim. Pour the peanut butter syrup over the cereal mixture and stir immediately, while still hot, until the syrup evenly and thoroughly coats the cereal mixture.
Dump the mixture into the prepared pan and allow to cool slightly, until just barely cool enough to touch. Grease your hands generously with oil and press the mixture very firmly into the bottom of the pan, creating an even layer that fills the entire bottom of the pan. (Alternatively, lay a piece of parchment over the mixture as you press down, so it doesn’t stick to your hands.) Allow to cool completely.
Run a knife around the edge of the dough and use the two draping sides of parchment to lift it out of the pan. Transfer to a cutting surface and use a large knife to cut the block into squares.
Stack bars in an airtight container and store in the refrigerator for up to 1 week. The bars are sticky, so place a piece of parchment paper between layers.