- 3/4 cup sunflower seed spread (such as SunButter®)
- 1/2 cup honey
- 1/4 cup agave nectar
- 1/2 teaspoon vanilla extract
- 3 cups gluten-free rolled oats
- 1 cup dried cranberries
- 1 cup chocolate chips
- 1/3 cup chopped roasted macadamia nuts
- 1/3 cup cashews, chopped
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- Stir sunflower seed spread, honey, agave nectar, and vanilla extract together in a large bowl until evenly mixed. Add oats and stir to coat oats completely.
- Stir cranberries, chocolate chips, macadamia nuts, and cashews into oats mixture. Turn oat mixture out into the prepared baking dish and press down until evenly spread out and compact.
- Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool completely before cutting into bars.
07/13/2019
recipepes.com
gluten-free, allergy-friendly trail bars, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
