Preheat oven to 325ºF (160ºC). Arrange the oven racks to the upper third and lower third position. Line a large baking sheet with parchment paper or a silicone mat. Spread the oats on top. Pour the almonds onto a pie dish. Place the pie dish in the upper third rack and the oats in the lower third rack. Bake for 10 minutes, then remove the almonds and oats from the oven.

Line a 8x8 square pan with parchment paper. The bars will come out of the pan much easier when you line it with parchment paper. Set aside.

In a large bowl, mix the oats, cereal, almonds, mango, pumpkin seeds and red pepper flakes together.

In a small saucepan, heat the brown rice syrup and almond butter over medium heat. Once the brown rice syrup bubbles, about a minute or two, start stirring the almond butter and brown rice syrup together. Reduce the heat to low and stir until you get a smooth sauce. Remove saucepan from heat and stir in the vanilla.

Pour the syrup mixture into the bowl with the dry ingredients. Use a wooden spoon to mix everything until well incorporated.

Empty everything into the prepared baking pan. Using a sheet of parchment or wax paper, press and spread the oat mixture evenly throughout the pan.  The parchment paper keeps the oats and nuts from sticking to your hand. Press down on the oat mixture so that it is pretty tightly packed.

Let everything cool for 30 minutes before slicing into 10 bars. Store in an airtight container.