Anytime you make something that tastes remotely like cookie dough, it’s a success.

If that creation contains no raw eggs, you’re a flippin’ genius.

Now for someone who is NOT a “flippin’ genius”…

The person who decided to shell pistachios and then sell them in bulk at Sam’s.

I mean, come on.

A 1.5 lb bag of shell-less pistachios is not a good idea.

Like seriously.

Do you know how fast a person can go through a bag of shelled pistachios?

Like really fast.

Like chia seeds at a barefoot runner convention.

No-Bake Trail Mix Granola Bars (gluten free)

makes 9 bars

1/2 cup almond milk

3 Tbsp ground flax seed

1 cup rice cereal (gluten free)

1/2 cup oats (certified gluten free)

1/2 cup sweetened cereal/granola (I added it just for a little more sweetness.  I used Nature’s Path Crunchy Vanilla (gluten free))

1/4 cup pepitas, raw

1/4 cup dried cranberries, unsweetened

1/8 cup coconut, unsweetened

1/2 tsp salt

1/4 + 1/8 cup almond butter, unsalted

1 Tbsp honey

In a small bowl, combine the almond milk and ground flax seed.  Allow the mixture to sit and thicken while you prepare the rest of the ingredients.

In a larger bowl, mix together the rice cereal, oats, cereal of choice(optional, could just add additional oats/rice cereal instead), pepitas, dried cranberries, coconut, and salt.  Pour in almond milk-flax mixture and stir.  Add in almond butter and use your hands to mix everything together until a dough is formed.

Taste the dough and see if you want it to be sweeter.  If so, add in honey until the dough is sweet enough for you.  I added 1 Tbsp honey.  Again, mix the dough using your hands.  Press the dough into a wax paper lined 8 x 8 inch dish.  Place the dish into the freezer for about 20 minutes, or until hardened.  Cut dough into 9 bars.  Wrap the bars individually and store in the freezer or fridge.