Quinoa-Maple Granola Bars The Best Recipes

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Quinoa-Maple Granola Bars

"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
• 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

Instructions :

Prep : 10M	Cook : 24M	Ready in : 1H50M

• 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.

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