This rice puff cereal with its sweet and hint of umami features lots of healthy nuts and seeds are great for morning on the run, or as a snack. Made without any refined sugar.
Preheat the oven to 325 F (160 C) for conventional oven, 300 F (150 C). If you do a full recipe, grease 8 x 8 inch square pan and then line with parchment paper, overlapping horizontally and vertically. If you only do half of the recipe, you can use 8 x 4 inch loaf pan
Put all the dry ingredients in a large mixing bowl and set aside. You can replace the nuts, seeds, dried fruit with what you like, just keep the quantity the same and chop them into smaller pieces so the bar won't fall apart when you try to cut it
Put syrup in a saucepan. Heat it up over medium-low heat until it just started to boil. Turn off the heat and add miso paste and oil. It's easier to use a whisk to combine them
Pour the syrup mixture over the dry ingredients
Stir until all are coated with the syrup.
Transfer this to a prepared pan. Cover with a piece of parchment paper and really pack it down to make sure the mixture is compacted so the bar won't fall apart later
Baking:
Bake in a preheated oven for 18-20 minutes, rotate the pan halfway through baking so it bakes evenly
Let the cool completely in the pan set over a cooling rack. Do not attempt to cut while it's still warm because it may fall apart
Serving:
Cut with a sharp knife (do not use a serrated knife). Don't drag it when you cut. Just one clean cut from top to bottom. Cut into 9 large squares or 12 smaller ones. It's your call!
Storing:
The bars can be kept in an air-tight container for up to 3 days. They freeze well. Simply transfer them to freezer-friendly bags or container and they can be kept in the freezer for about 2 months. Simply thaw at room temperature before serving