Yield:12-18 bars (or more) depending on how you cut them
1 cup (104 g) rolled oats
1½ cups (150 g) sliced almonds
1 cup (44 g) flaked or shredded coconut
¼ cup millet
¾ teaspoon salt
¼ cup melted coconut oil or melted butter
¼ cup brown rice syrup
¼ cup maple syrup
⅓ cup almond butter
1 teaspoon vanilla
Preheat the oven to 350ºF. Dump the oats, almonds and coconut into a food processor and pulse briefly — 10 seconds or so.
Transfer to a large mixing bowl. Add millet and salt and toss to combine.
In a separate bowl, whisk together the oil, rice syrup, maple syrup, almond butter and vanilla until emulsified. Add to bowl of oats and toss to combine.
Line a 8×8-inch or 9×9-inch pan with parchment paper overhanging the edge a bit. Transfer mixture to pan and spread to fill. Bake for 20 to 25 minutes or until the edges begin to brown. Remove pan from oven and let cool for 20 minutes. Remove block of bars by pulling up on parchment paper and transfer to cutting board. Cut into desired shape. Store at room temperature in a ziplock bag or tupperware.