Line a 13 × 9-inch baking pan with parchment paper.
In a medium saucepan over medium-high heat, combine the rice syrup, oil, vanilla, and salt. Bring to a rolling boil. Boil for 1 minute, then remove from the heat. Stir in the almond butter and cinnamon.
Place the cereal in a large mixing bowl. Pour the almond butter mixture over the cereal and stir until well coated. Transfer the mixture to the prepared pan.
Using oiled hands, press the mixture evenly into the pan. Let cool completely before cutting into squares.
Nut free: replace almond butter with sunflower butter
Can mix in mini chocolate chips or sprinkles for fun.