Rest Haven Seventh-day Adventist® Church

To fully experience Christ through the worship of God, the caring of one another, and the uplifting of humanity.


Present Glo Bar

1. Preheat the oven to 300° F (150° C). 2. Line a 9 inch square pan with 2 pieces of parchment paper, one going each way. 3. Spread the pecans in an even layer on a rimmed baking sheet and toast them in the oven for 10-12 mins, until lightly golden and fragrant. Set aside to cool. 4. In a large bowl, combine the oats, rice crisp cereal, pepita (pumpkin) seeds, cranberries, cinnamon, and salt. Stir in the cooled toasted pecans. 5. In a small saucepan, stir together the brown rice syrup and almond butter (or peanut butter) until well combined. Cook over medium heat until the mixture softens and bubbles slightly, then remove from heat and stir in the vanilla. 6. Pour the almond/peanut butter mixture over the oat mixture, using a spatula to scrape every last bit out of the pan. 7. Stir until all of the oats and cereal are coated in the wet mixture. It may become difficult to stir; you may have to use your clean hands. 8. Transfer into parchment lined pan, spreading it out into an even layer. Lightly wet your hands and press down on the mixture to even it out. Use a pastry roller to compact the mixture firmly and evenly. This helps the bars to hold together better. Press down the edges with your fingers to even out the mixture. 9. Place the pan in freezer, uncovered, for 10 mins. 10. Lift the oat square out of the pan, using the parchment paper as handles, and place it on a cutting board. With a pizza roller (or a serrated knife), slice the square into 6 rows and then slice then in half to make 12 bars total. * Unfortunately, there are no substitutes for brown rice syrup, nothing else binds the mixture together as well. I have found the syrup at Mother Nature’s market in Sidney and The Market at Millstream. Prep time 15 mins, chill time 10 mins Yields 12 bars


Category: Fruit, Grain, Dessert