Low Iodine Cranberry Walnut Granola Bars
Total time1 hr 40 min
Prep time15 min
Cook time25 min
5.0(10)
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Learn more →Ingredients
12 servings
For the bars
- 2 cups gluten free rolled oats
- ¾ cup walnut halves, roughly chopped
- ½ cup dried cranberries (no added apple juice or high-fructose corn syrup)
- 2 tbsp pumpkin seeds
- ½ tsp ground cinnamon
- ¼ tsp fine salt
For the binder
- ½ cup smooth peanut butter (no added honey or hfcs)
- ⅓ cup maple syrup
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides.
- 2
Spread the oats and chopped walnuts on the parchment-lined pan in an even layer and toast in the preheated oven for 8–10 minutes, until the oats are lightly golden and the walnuts are fragrant. Transfer to a large mixing bowl and let cool for 5 minutes.
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