Yields
12-16 bars
Prep Time
Freeze Time
Introduction
About this Recipe
Adapted from The Oh She Glows Cookbook
This vegan granola bar is a regular go-to! Packed full of fiber, and can curve that afternoon or mid-day hunger.
Ingredients
1 ¼ rice crisp cereal
1 ½ cups gluten-free rolled oats
¼ cup hemp seeds
¼ cup raw sunflower seeds
¼ cup unsweetened shredded coconut
2 T of sesame seeds
2 T chia seeds
½ t ground cinnamon
¼-½ t sea or himalayan salt
½ cup PLUS 1 T of brown rice syrup
¼ cup roasted almond or peanut butter
1 t pure vanilla extract (insure there are NO additives)
½ cup pumpkin protein
OPTIONAL:
¼ cup non-dairy chocolate chips
¼ cup unsweetened dried fruit
¼ cup toasted pecans (MY FAVORITE)
Step by Step Instructions
Step 1
Prepare any 9 inch pan with two pieces of parchment paper for layering each way.
Step 2
In a large bowl combine everything EXCEPT vanilla, brown rice syrup, and peanut or almond butter. If you are using chocolate chips wait until the very end.
Step 3
In a small saucepan, stir together brown rice syrup, peanut or almond butter until bubbling. Remove, and stir in vanilla.
Step 4
Pour wet mixture over all dry ingredients insuring you scrape the bowl clean, mix with your clean hands, or large wooden spoon. It may be difficult – but you can do it!
Step 5
Transfer mixture onto pan, put second sheet of parchment paper atop it, and roll out with a roller. If you don’t have a roller you can use any kind of glass to roll it out. Don’t be afraid to use what you have and be creative!
Step 6
Place pan in the freezer uncovered, and chill for at least 10 minutes, or until firm.
Step 7
Remove from freezer, move to cutting board, and cut to your liking! You can wrap them individually, or put in an airtight container. They should last an easy 2 weeks, or in freezer for up to one month.