Cranberry Almond Quinoa Granola Bars
Ingredients
The base
-
2
cups
quinoa flakes
-
¾
cup
almonds
-
¼
cup
coconut oil
-
¾
cup
chopped dried cranberries
-
¾
cup
shredded coconut
-
½
cup
pepitas (pumpkin seeds)
-
2
tablespoons
ground flaxseeds
The sweeteners
-
½
cup
honey
-
½
cup
muscovado sugar or light brown sugar
-
1 ½
teaspoons
sea salt
Instructions
- Preheat the oven to 400°F.
- Roughly chop the almonds and place quinoa flakes and almonds on a lined cookie sheet; bake for 10 minutes, stirring occasionally.
- Reduce the oven temperature to 325°F.
- Line an 8x8 baking dish with parchment paper and coat it with coconut oil.
- In a large bowl, coat it well with coconut oil, then add the quinoa mixture, cranberries, coconut, pumpkin seeds, and flaxseeds.
- In a medium saucepan, heat ¼ cup coconut oil, honey, and sugar until the sugar dissolves, then boil for 1 minute.
- Pour the mixture over the quinoa mixture and stir to coat.
- Transfer to the prepared pan and bake for 25 minutes, rotating halfway through.
- Allow to cool in the pan for 20 minutes, then lift out using the parchment paper and cool completely before cutting.
Nutrition Facts (estimated)
Servings
12
Calories
271
Total fat
13g
Total carbohydrates
34g
Total protein
5g
Sodium
307mg
Cholesterol
0mg
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