Skip the store and go DIY instead with these easy apricot pistachio bars with almonds, pumpkin seeds, coconut flakes and brown rice cereal.
Non-stick cooking spray
1 cup salted roasted pistachios
1 cup unsalted roasted almonds
1/2 cup crispy brown rice cereal
1/2 cup chopped dried apricots
1/2 cup pumpkin seeds
1/4 cup unsweetened coconut flakes
1/3 cup brown rice syrup
Preheat the oven to 325 degrees F.
Line a 9-inch square baking pan with aluminum foil and grease with non-stick cooking spray.
In a large bowl combine the pistachios, almonds, crispy brown rice cereal, dried apricots, pumpkin seeds and coconut flakes. Stir in the brown rice syrup. Transfer the mixture to the prepared baking pan. Press down into an even layer by covering with waxed paper and using the bottom of a glass.
Bake for 18-20 minutes until the nuts are well toasted. Cool completely before cutting into 12 bars.