Place the oats, rice cereal and sliced almonds on a parchment lined baking sheet and bake for 5-7 minutes until just browned a little.
Mix the almond butter, maple syrup, vanilla and salt in a bowl until smooth.
Add in the oat mixture and chocolate chips and mix well to coat.
Put in square pan lined with parchment paper. Press down well so that the mixture is tight in the pan. You want to pressed really well or it will fall apart.
Refrigerate for at least 2 hours until hardened.
Remove and cut into bars!
Notes
I found out the hard way that you need a good quality maple syrup. It needs to be thick and sticky or the bars will fall apart. Some brands are very runny and it doesn't work. Honey can work too.
If your maple syrup is runny, then you can heat the almond butter maple mixture until it reduces and becomes sticky.
The almond butter needs to be smooth. If it isn’t add some oil to smooth it out.
You can sub any dried fruit nuts, seeds or spices you prefer for the almonds and chocolate chips. You don’t want to go over 1 cup or so because the bars won’t stick together if there are too many addins.