Coconut Chew Granola Bars

Looking for a quick sweet treat?  This tasty bar can be made gluten free and/or vegan.  It’s easy to make and is versatile, as you can experiment with different fruits of your choosing.  It ends up with a rich, chewy consistency, especially with cranberries, but also boasts a lightly toasted flavor.

Bars 3

1 cup gluten free oats
3/4 cup quinoa flakes
1 cup almond flour (you can purchase it or I made my own by grinding almonds until they became flour)
1/2 cup truvia for baking (or you can use date sugar or succinct)
1 cup toasted slivered almonds
1 cup cashews or pecans
1/2 cup sunflower seeds
1 cup coconut (or you can omit this)
1/2 cup dried cranberries
1 teaspoon cinnamon
Dash of nutmeg

Mix the dry ingredients together in a large bowl

In another small bowl add the following ingredients:
2 tablespoons brown rice syrup or honey
1-2 tablespoons molasses (depends on the flavor you are looking for)
6 tablespoons melted coconut oil or 6 tablespoons earth balance shortening melted (allow to cool)
1 egg or add 2 tablespoons flax seed to 1/4 cup warm water and allow to sit until it becomes a gel

Mix all of these ingredients together and add to dry ingredients. Mix well.

Spray a 9X12 glass pan with oil.  Place parchment paper in it so the sides of the parchment paper hang over the edges.  Spread the granola mix into the pan.  Bake at 350 degrees for 25 minutes.

Bars 2


Remove from heat and allow to cool for about 10 minutes.  Place pan in freezer for 30 minutes.  Remove and cut into bars.  Place in an airtight container and enjoy for up to 1 week!

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