1 C. sliced almonds
1 C. rolled oats
1/3 C. pumpkin seeds
¼ C. flaxseeds
2/3 C. muscovado or dark brown sugar
½ C. honey
4 T. unsalted butter
½ tsp. salt
2 tsp. pure vanilla extract
½ tsp. cinnamon
2 C. puffed rice cereal (I used Kashi 7 Whole Grain Honey Puffs)
½ C. dried blueberries
½ tsp. lemon zest

Preheat the oven to 350° F and line a baking sheet with a silicone mat or parchment paper. Spread the almonds, oats, pumpkin seeds and flaxseeds on the sheet and bake until fragrant, about 8 minutes. Transfer the mixture to a large bowl. In a small saucepan, bring the sugar, honey, butter and salt to a boil over moderate heat. Simmer until the sugar is dissolved and a light brown caramel forms, about 5 minutes. Remove from the heat and stir in the vanilla and cinnamon. Drizzle the caramel all over the nut-and-oat mixture. Stir in the puffed rice, blueberries and lemon zest until evenly coated. Line an 8-inch square baking dish with parchment paper, extending the paper over the side. Scrape the cereal mixture into the dish and spread into an even layer. Cover the mixture with a second sheet of parchment and press down to compress it. Let stand until firm, about 2 hours. Discard the top piece of parchment. Using the overhanging paper, lift out the cereal square and transfer it to a work surface. Cut into 12 bars and serve. To store, wrap bars individually in plastic wrap and eat within a few days or freeze.