Granola Bars

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Servings: 12 Prep: 30 min Cook: 60 min Dairy Free Gluten Free Pescetarian Vegetarian Kids Oven Vegetarian Added 5 months ago Updated 5 months ago

Missing nutrition data for: Parchment Paper, Almonds, Pecans, Puffed Quinoa, Dried Cranberries, Toasted Sesame Seeds, Roasted Sunflower Seeds, Almond Butter

Ingredients

parchment paper ⚠

½ cup almonds ⚠

½ cup pecans ⚠

2 cups puffed quinoa, or puffed rice ⚠

½ cup dried cranberries ⚠

2 tablespoons toasted sesame seeds ⚠

2 tablespoons roasted sunflower seeds ⚠

2 tablespoons hemp seeds

¼ teaspoon sea salt, omit if nut butter is salted

½ cup almond butter, or peanut butter ⚠

½ teaspoon vanilla

⅔ cup honey

Instructions

1. Preheat oven to 375F.

2. Line an 8 inch x 12 inch baking pan with parchment paper. If you don’t have parchment paper, grease the pan instead.

3. Chop the almonds and pecans into small pieces and place onto baking sheet.

4. Place in the oven, on the middle rack, and bake for 8 minutes, until the nuts are roasted.

5. While the nuts are roasting, place the quinoa puffs into a bowl along with cranberries, sesame seeds, sunflower seeds, hemp seeds, and salt. Mix well to combine.

6. Place nut butter, vanilla extract, and honey into a small saucepan. Place the pan on the stove over low heat; stir gently until hot.

7. Place the roasted nuts into a bowl along with the quinoa puff mixture and stir. Pour in the hot nut butter syrup and mix well.

8. Pour into the lined pan and use the back of a spoon to press the mixture into the pan until even and smooth.

9. Place the dish into the fridge for 30-60 minutes until the mixture sets hard.

10. Once hard, remove from the fridge and cut into 12 bars per batch. Store in an airtight container in the fridge.