- 3 cups old-fashioned rolled oats
- 1 cup crispy brown rice cereal
- ¼ teaspoon fine sea salt
- 1 cup California Dried Figs, stems removed and chopped
- 1 cup unsalted, roasted pistachios
- 2/3 cup brown rice syrup
- 2/3 cup tahini
- 1 teaspoon ground cardamom
Preheat oven to 325 degrees F. Line a 9-by-13-inch baking pan with parchment paper, letting it overhang on two sides. Lightly coat it with cooking spray.
Stir together the oats, rice cereal, salt, figs, and pistachios in a large bowl.
Stir together brown rice syrup and tahini in a microwave-safe bowl. Microwave on High for 30 seconds (or heat in a saucepan over medium heat, stirring, for one minute). Add to the dry ingredients and stir until evenly combined. Firmly press into a prepared pan with a spatula.
For chewy bars, bake until slightly starting to color around the edges and still soft in the middle, 20 to 25 minutes. For crunchier bars, bake until golden brown around edges and somewhat firm in the middle, 30 to 35 minutes.
Cool in pan for 10 minutes. Using the overhanging parchment, lift the bars out of the pan onto a cutting board. Cut into 24 bars, but allow to cool for about 30 minutes before separating bars to serve.