Description
These Seedy Adventure Granola Bars are chock-full of crunchy golden goodness. Combining oats, sunflower, pumpkin, flax & chia seeds with a kiss of sweet maple. Bonus, granola bar recipe is vegan and gluten free (if you use certified GF oats)!
Ingredients
Units
- Bob's Red Mill thick rolled oats or gluten free certified rolled oats - 5 cups
- sunflower seeds - 1 1/2 cups
- pumpkin seeds - 1 1/2 cups
- sliced almonds - 1 1/2 cups
- flax seeds - 3/4 cup
- chia seeds - 3 tablespoons
- sea salt - 2-3 tablespoons
- maple syrup - 1 cup
- coconut oil - 1/2 cup
- brown sugar - 1/4 cup
- pure vanilla extract - 2 teaspoons
Instructions
- Preheat the oven to 350°.
- Spread the sunflower seeds, pumpkin seeds and almonds over a baking sheet and lightly toast for 8-10 minutes, stirring halfway through.
- Once you're removed the seeds and nuts from the oven, lightly sprinkle with 1 teaspoon of sea salt and stir to coat.
- While the seeds and nuts are toasting, pour the oats into a large bowl.
- Melt the coconut oil on low heat in a small saucepan and pour over the oats. Toss to coat.
- Spread the mixture out on a baking sheet and toast in the oven for 10 to 15 minutes, shaking the pan twice and making sure the oats don't burn.
- Remove from oven and lightly sprinkle with 1 teaspoon of sea salt, stir to coat and set aside.
- In a medium saucepan, combine the maple syrup and brown sugar. Heat the mixture slowly, stirring until the sugar has melted completely.
- Remove from heat and stir in the vanilla.
- Toss together the toasted oats, almonds, pumpkin, sunflower, flax and chia seeds.
- Slowly pour in the warm syrup mixture, stirring as you pour. Toss the mixture to fully incorporate the syrup.
- Line 1 baking sheet with parchment paper and evenly press the mixture into the pan.
- Cover the pan with another sheet of parchment paper and use it to smooth out the mixture. I like to press another baking sheet on top of the granola to evenly press the mixture into a consistent thickness. Once even and smooth, remove the top sheet.
- Bake the pan for about 20-25 minutes, until the granola is aromatic and a deep golden color. Rotate the pan halfway through.
- Remove from the oven and allow to cool.
- Using the edges of the parchment, lift the entire sheet of granola from the pan.
- Optionally, sprinkle the top with 1 more teaspoons of salt.
- Cut 7 strips length wise by 4 strips wide.
- Prep Time: 30 minutes
- Cook Time: 25 minutes