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.
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
¼ cup non-dairy chocolate chips
¼ cup unsweetened dried fruit
¼ cup toasted pecans (MY FAVORITE)
Step by Step Instructions
Prepare any 9 inch pan with two pieces of parchment paper for layering each way.
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.
In a small saucepan, stir together brown rice syrup, peanut or almond butter until bubbling. Remove, and stir in vanilla.
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!
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!
Place pan in the freezer uncovered, and chill for at least 10 minutes, or until firm.
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.