1 1/4 cup puffed millet cereal
1 cup uncooked quick-cooking oats
2 Tablespoons quinoa flakes (optional)
2 Tablespoons ground flaxseed (flaxseed meal)
1/3 cup dried cranberries (or another dried fruit)
1/4 cup cup chopped pecans (or another nut)
1/3 cup brown rice syrup
1/2 cup almond butter (or any nut butter of your choice)
1 teaspoon vanilla extract
Combine the millet, oats, quinoa flakes, flaxseed meal, cranberries, and nuts in a large bowl.
Combine the syrup and almond butter in a small saucepan over medium heat, stirring until melted and well-blended. Stir in vanilla until blended.
Pour almond buter mixture over cereal mixture, stirring until coated (you will probably have to get your hands in it to thoroughly mix it). Press mixture firmly into an 8-inch square pan (sprayed with nonstick cooking spray) using a large square of wax paper to really tamp it down. Cool in pan on a wire rack and chill at least 30 minutes to help it set. Cut into 12 bars, wrap tightly in plastic, and store in refrigerator.