- 2 Tablespoons butter
- 1/2 Cup honey
- 2 Tablespoons almond butter
- 1/2 Teaspoon cinnamon
- 11/2 Cups brown crispy rice cereal
- 1 Cup sliced almonds
- 1 Cup rolled gluten-free oats
- 2 Cups California raisins
- 1/2 Cup California golden raisins
Line a large baking sheet with parchment paper. Melt butter in a large pot over medium heat. Add honey, almond butter and cinnamon and bring to a full boil. Let boil for 5 minutes, stirring frequently. Remove from heat and stir in cereal, almonds and oats. Spread 1-inch thick on a baking sheet then separate into 1-inch clusters. Let cool completely then stir in raisins. Store in an airtight container.
Note: For crunchy clusters, spread cooked mixture 1-inch thick on prepared baking sheet. Bake at 350°F for 5 to 7 minutes or until lightly browned. Stir to form clusters and let cool completely. Stir in raisins.