Step 1

Preheat the oven to 350°F and line a baking pan or cookie sheet with parchment paper.

Step 2

Add the oats, rice cereal, chopped almonds and arrowroot powder into a bowl. Mix to combine and set aside.

Step 3

In a pot, add in the honey, almond butter, almond extract, cinnamon and salt. Place the pot on the stove and heat on low-heat, whisking gently, until the syrup begins to bubble gently. You'll see the sides of the pot will also start to caramelize and turn a golden dark brown. This should take about 3-4 minutes — the syrup should be runny and homogenous.

Step 4

Pour the syrup mixture over the dry ingredients. Using a rubber spatula, mix the cereal together until everything is coated evenly in the syrup. Sometimes I even use my hands to really ensure that the cereal is mixed properly.

Step 5

Next, spread the cereal out onto the prepared pan, making sure that the cereal isn't sticking together in large clumps. It should be in an even, flat layer.

Step 6

Bake in the preheated oven for 15 minutes, stirring halfway through the bake time, at the 7 minute mark. The cereal is done once it starts to smell super fragrant and it's golden-brown in color.

Step 7

Once done baking, let the cereal cool on the counter for 20 minutes before breaking into small pieces and packing up in a glass container to enjoy later.