In large bowl, mix oats, crispy rice, spelt, peanuts, sugar, quinoa and
flax seeds together.
In 2 cup measuring cup mix butter, peanut butter, coconut oil and
vanilla. Microwave for 30 sec, then 30 seconds again. All should be
melted, then blend together.
Pour half of peanut butter mixture over grains in large bowl and stir.
Add remaining peanut butter mixture to grains and stir again until all
is well coated.
Place parchment paper onto two baking trays, divide mixture in half and
spread evenly onto each pan. Bake at 250 degrees for 2 hours. Never
stir. Store in tightly sealed container.
Originally Submitted
12/29/2013
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