Super Seedy Gluten Free Granola Bars

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Super Seedy Gluten Free Granola Bars

Packed with nutritious seeds, dried fruit, nuts and oats, this healthy granola bar is a delicious way to keep your energy up, whether you're at home or on the go.

Ingredients

  • 1 cup rolled oats (gluten-free if needed)
  • 1/4 cup sesame seeds or hemp seeds
  • 1/4 cup pumpkin seeds
  • 1/4 cup sunflower seeds
  • 1/4 cup toasted slivered almonds
  • 1/4 cup dried cranberries (apple juice sweetened, or unsweetened), raisins, or dried fruit of choice
  • 2 tbsp dark chocolate chips (optional)
  • 2 tbsp millet (optional: adds a fun crunch)
  • 1/4 tsp sea salt
  • 1/2 cup brown rice syrup
  • 1/4 cup almond butter (or nut/seed butter of choice)
  • 1 tsp vanilla extract

Instructions

  1. Line an 8x8-inch baking dish with parchment paper, leaving some overhang for easy removal. Set aside.
  2. In a large bowl, combine the rolled oats, sesame seeds, pumpkin seeds, sunflower seeds, slivered almonds, dried cranberries, dark chocolate chips, millet and sea salt. Stir to evenly distribute all the ingredients.
  3. In a small saucepan over low heat, warm the brown rice syrup and almond butter until melted and smooth. Remove from heat and stir in the vanilla extract. Alternatively, you can microwave the brown rice syrup and almond butter: heat for 30 seconds initially, then in 10-second intervals until fully melted and smooth. Stir in the vanilla extract.
  4. Pour the warm mixture over the dry ingredients and stir thoroughly until everything is evenly coated, with no dry bits remaining. The mixture will be quite thick and challenging to stir. Transfer it into the prepared baking dish and spread it as evenly as possible. Place an additional piece of parchment paper over the top, and use your hands, the bottom of a measuring cup, or a flat spatula to press the mixture down firmly and evenly.
  5. Place the dish in the refrigerator for at least 2 hours, or in the freezer for about 25 minutes, until the bars are firm. Once set, use the parchment overhang to lift the bars out of the pan.
  6. Cut into 12 bars. Wrap individually for easy transport. Store cut bars in an airtight container in the refrigerator for up to one week. Freeze for longer storage.