Cake Batter Energy Bars 

Ingredients:
2 cups rice crispies (brown, white, or gluten-free)
1 cup oat flour (or make your own by blending rolled oats and then measuring 1 cup)
1/2 teaspoon salt
6 tablespoons roasted cashew butter (or allergy-friendly substitute)
1/2 cup agave syrup or honey
2 teaspoons pure vanilla extract
Handful of sprinkles (optional)
Instructions:
Prepare the Pan:
Line an 8x8-inch (or similar size) baking dish with parchment paper, leaving some overhang for easy removal later.
Mix Dry Ingredients:
In a large mixing bowl, combine the rice crispies, oat flour, and salt. Stir until well mixed.
Combine Wet Ingredients:
In a separate bowl, mix together the roasted cashew butter, agave syrup (or honey), and vanilla extract until smooth and well combined.
Combine Mixtures:
Pour the wet mixture into the dry ingredients and stir until everything is evenly coated. If using, fold in the sprinkles at this stage.
Press into the Pan:
Transfer the mixture to the prepared baking dish. Use a spatula or your hands to press the mixture firmly and evenly into the pan.
Chill:
Place the pan in the refrigerator for at least 1-2 hours to allow the bars to set.
Cut and Serve:
Once set, lift the bars out of the pan using the parchment overhang. Cut into squares or rectangles. Enjoy your delicious Cake Batter Energy Bars!
Storage:
Store any leftovers in an airtight container in the refrigerator for up to a week.