1. Line a loaf pan with parchment paper. If your coconut butter and oil are both soft or drippy at room temperature, proceed with the directions from step 2. Otherwise, measure both into a microwave safe container or small saucepan and heat on low until melted/soft and stir-able (about 30 seconds in the microwave, or a minute or two on the stove). Alternately, both jars can be sealed tightly and run under hot tap water until soft, then measured out and used in the recipe.

2. Put all ingredients EXCEPT cereal into a mixing bowl and whisk to combine. Add cereal and stir to fully coat the cereal in the coconut matcha mixture.

3. Dump the cereal mixture into the prepared pan and press down well with the back of a spoon or a spatula to fully compress the bars. Transfer the pan to the fridge for 30-45 minutes, or the freezer for about 15 minutes to let bars solidify. Once solid, cut into 8 bars and enjoy.

4. Because coconut oil and butter are melty/liquid-y when warm, these are best kept in the fridge unless your house is particularly cold. Bars will keep for 1 week in the fridge. These are very firm when eaten straight from the fridge, or slightly softer and fudgier if left to sit out for 10-15 minutes before eating. Both ways are delicious.