Ingredients

1 cup granola
2/3 cup rolled oats
1/3 cup raw buckwheat groats
1/4 cup dried cherries,
chopped
(or dried fruit of choice)
2 tablespoons peanut butter

Directions

1. Grease or spray 10 cups of a standard-size muffin
   tin.
2. In a medium bowl, combine the crisp rice cereal,
   oats, buckwheat groats and cherries.
3. In a small saucepan set over medium heat, cook
   and stir the nut butter, coconut oil, maple syrup
   and salt until the mixture is melted and bubbling,
   Immediately pour over the cereal mixture, stirring until
   well-coated. Divide the mixture between the prepared
   cups. Using the bottom of a round measuring cup
   (grease or spray the bottom), firmly tamp down the
   mixture in each cup to compact.
4. Refrigerate for at least 2 hours (or freeze for 45 to 60
   minutes) until hard. Run a knife around the edge of the cup
   and gently pop out the round granola bars.