Line an 8×8-inch pan with plastic wrap, overlapping sides with enough to fold over and cover top of pan completely. Coat plastic wrap with cooking spray.
Place cereal, cherries, and chopped almonds in a large mixing bowl. Stir until evenly mixed.
If using inulin, mix it with agave in a small saucepan (no heat) until dissolved. Add nut butter. Turn heat to low and stir until nut butter is melted and well blended with agave. Add almond extract. Remove from heat. Pour agave mixture over rice cereal and stir until syrup coats cereal. Transfer into pan in an even layer. Cover top with the extra plastic wrap and press mixture evenly in pan.
Refrigerate for about 1 hour. Remove from pan by lifting plastic wrap. Cut into 25 squares. If individually wrapped, each square will last for at least a week.
Almond-Cherry Rice Treats
Amount Per Serving
% Daily Value*
Total Carbohydrates 9g3%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.