Glo Bars

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1 1⁄2 cups gluten-free rolled oats
1 1⁄4 cups rice crisp cereal
1⁄4 cup hemp seeds
1⁄4 cup sunflower seeds
1⁄4 cup unsweetened shredded coconut
2 tablespoons sesame seeds
2 tablespoons chia seeds
1⁄2 teaspoon ground cinnamon
1⁄4 teaspoon fine-grain sea salt
1⁄2 cup, plus 1 tablespoon, brown rice syrup
1⁄4 cup roasted peanut butter or almond butter (sunflower seed butter works as well)
1 teaspoon pure vanilla extract
1⁄4 cup mini non-dairy chocolate chips (can substitute for more shredded coconut, dried fruit, etc)

Line a cake pan (about 9-inches) with parchment paper
In a large bowl, mix together the oats, rice crisp cereal, hemp seeds, sunflower seeds, coconut, sesame seeds, chia seeds, cinnamon, and salt
With a small saucepan, stir the brown rice syrup and peanut butter together with a spatula until combined thorough. Heat over medium heat until the sauce bubbles slightly, then remove the saucepan from the heat and stir in the vanilla
Pour the sauce over the dry ingredients in the bowl, using a spatula to get every last drop. With a big metal spoon, stir all of the ingredients together so everything is evenly coated (it will be a bit tough to stir)
Add the chocolate chips after the mixture has cooled for a bit so they don’t melt (or go ahead and add whatever other mix-ins you want)
Spoon the mixture into the lined pan so it is in an even layer. Wet your hands and press down on the mixture to smooth it out, or use a plastic roller to help. Make sure to press down around the edges of the pan
Put the pan in the freezer, uncovered for about 10 minutes
Take out the pan and remove the mixture by lifting up the parchment paper as handles. With a pizza roller, slice the square into rows and columns (you can choose how many, usually I make about 12 bars total)
Wrap the bars individually and store them in a container in the fridge for up to 2 weeks (or the freezer for about a month)