• 3 1/2 cups plain toasted whole-grain oats cereal
  • 1 1/2 cups freeze-dried strawberries
  • 1/2 cup shredded unsweetened coconut chips
  • 3/4 cup almond butter
  • 1/2 cup honey


  1. Line an 8x8-inch baking pan with parchment and spritz with nonstick spray.
  2. In a bowl, combine cereal, strawberries and coconut chips, and toss together.
  3. Add honey and almond butter to simmer in a saucepan, stirring until combined.
  4. Pour almond butter mixture over the cereal and stir together with a rubber spatula.
  5. Add to the prepared baking pan.
  6. Place a piece of parchment paper over the top and press down firmly.
  7. Place in the refrigerator for 1 hour to set. Cut into bars.
  8. Notes: Store in a covered container in the refrigerator for up to 5 days.