Healthy Granola Bar Recipe

Oat Mixture Ingredients

• 1½ cups gluten-free rolled oats (We use this sprouted version for optimal digestion)
• 1 cup almonds (Roughly chopped)
• ½ cup raw sunflower seeds, pumpkin seeds or chopped cashews (or a mixture of all three)

Liquid Mixture Ingredients

• ⅓ cup honey
• ¼ cup coconut sugar
• ¼ cup butter (Or coconut oil if dairy-free)
• 4 tsp ground flaxseed
• 1 tsp vanilla extract (Here's how to make your own)
• ⅛ tsp sea salt

Optional Mix-Ins

• ½ cup chocolate chips, unsweetened coconut flakes, or dried fruit (raisins, dried cranberries, chopped dried apricots)

• Preheat your oven to 350F.
• Place rolled oats, chopped almond, and nuts/seeds onto a rimmed baking sheet and place it into the oven. Toast the oat mixture for 15 minutes.
• While the mixture is toasting, line an 8×8 baking dish with parchment paper.
• Place the honey, coconut sugar, and butter/coconut oil in a small saucepan and bring to a simmer over medium heat. Allow the mixture to bubble for about one minute, or until the sugar is completely dissolved. Remove the saucepan from heat and stir in the flaxseed, vanilla and salt.
• When the oat mixture has baked for 15 minutes, turn the oven to broil and toast for one more minute before removing the pan from the oven.
• Pour the oat mixture into a large bowl, then pour the honey mixture over it and stir to combine. If you’re adding dried fruit or coconut flakes, allow to cool for five minutes and then stir them in. If you’re adding chocolate chips, allow to cool for 20-25 minutes before stirring them in.
• Place mixture in your baking dish and cover with a piece of parchment paper. Using your hands – or a spatula or oven mitt if the mixture is too hot – press the mixture firmly into the pan for about a minute. This step helps the granola bars hold together once they’re cut. If you’re using chocolate chips, keep in mind that they will melt a little during this process.
• Leave the parchment paper over the mixture and place in the freezer for 30 minutes or the fridge for 2 hours, then remove the baking dish and lift the oat mixture block out. Place it on a clean cutting board and use a sharp knife to cut it into 10 bars.
• Store in an airtight container at room temperature for up to a week or in the freezer for up to three months. If storing in the freezer, wrap individually in parchment paper to keep them from sticking together.