Quinoa-Maple Granola Bars

Quinoa-Maple Granola Bars

by Robin Dumont 6 months ago
0 (0)
40 minutes
395 kcal
60.9 g carbs
Description

This recipe has been adapted to be gluten-free, wheat-free, soy-free, almond-free, and peanut-free due to allergies. Take out what you don't like and add in what you do.

Ingredients
  • 6 cups gluten-free oats
  • ¾ cup oat bran
  • ¾ cup shredded unsweetened coconut
  • ½ cup raw pumpkin seeds
  • ½ cup raw sunflower seeds
  • ¼ cup flax seeds
  • ¼ cup quinoa flakes
  • 2 teaspoons ground cinnamon
  • 1 teaspoon nutmeg
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves
  • 1 cup maple syrup
  • ¾ cup honey
  • 4 ounces sunbutter (sunflower seed butter)
  • ¼ cup molasses
  • ¼ cup grapeseed oil
  • 2 ½ ounces prune baby food
  • 2 teaspoons vanilla extract
  • 24 ounces jumbo semisweet chocolate chips
  • ½ cup raisins
  • ¼ cup dried cranberries
  • ¼ cup dried cherries
Directions
  1. 1. Preheat the oven to 300 degrees F (150 degrees C).
  2. 2. Combine oats, oat bran, coconut, pumpkin seeds, sunflower seeds, flax seeds, quinoa flakes, cinnamon, nutmeg, ginger, and cloves in a large bowl.
  3. 3. Combine maple syrup, honey, sun butter, molasses, grapeseed oil, prune baby food, and vanilla extract in a saucepan over low heat. Cook and stir until combined, 1 to 3 minutes. Pour into the bowl with the dry ingredients and stir until granola is moistened.
  4. 4. Press granola into a nonstick rimmed baking sheet.
  5. 5. Bake in the preheated oven until set, about 30 minutes.
  6. 6. Combine chocolate chips, raisins, cranberries, and cherries in a bowl. Press mixture evenly into the granola base in the baking sheet.
  7. 7. Bake in the hot oven until firm, about 10 minutes more.
  8. 8. Remove from oven and let cool. Place in the refrigerator until hardened, 1 to 2 hours. Cut into 1/2-cup-sized granola bars.
Nutrition Facts
serving: 24 servings
calories: 395 kcal
carbohydrates: 60.9 g
protein: 6.3 g
saturated fat: 7.5 g
sodium: 10 mg
fiber: 5.9 g
sugar: 36.6 g