- 6 cups gluten-free oats
- 3/4 cup oat bran
- 3/4 cup shredded unsweetened coconut
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 1/4 cup flax seeds
- 1/4 cup quinoa flakes
- 2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup maple syrup
- 3/4 cup honey
- 4 ounces sunbutter (sunflower seed butter)
- 1/4 cup molasses
- 1/4 cup grapeseed oil
- 2 1/2 ounces prune baby food
- 2 teaspoons vanilla extract
- 24 ounces jumbo semisweet chocolate chips
- 1/2 cup raisins
- 1/4 cup dried cranberries
- 1/4 cup dried cherries
- Preheat the oven to 300 degrees F (150 degrees C).
- Combine oats, oat bran, coconut, pumpkin seeds, sunflower seeds, flax seeds, quinoa flakes, cinnamon, nutmeg, ginger, and cloves in a large bowl.
- 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.
- Press granola into a nonstick rimmed baking sheet.
- Bake in the preheated oven until set, about 30 minutes.
- Combine chocolate chips, raisins, cranberries, and cherries in a bowl. Press mixture evenly into the granola base in the baking sheet.
- Bake in the hot oven until firm, about 10 minutes more.
- Remove from oven and let cool. Place in the refrigerator until hardened, 1 to 2 hours. Cut into 1/2-cup-sized granola bars.
09/26/2019
recipepes.com
quinoa-maple granola bars, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
