Low Sodium Crunchy Peppermint Cocoa Granola Bars

Total time1 hr 40 min

Prep time15 min

Cook time25 min

Low Sodium Crunchy Peppermint Cocoa Granola Bars

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Ingredients

12 servings

For the bars

2 cups gluten free oats
½ cup pumpkin seeds (pepitas)
Trader Joe's Raw Pumpkin Seeds
See all
¼ cup sunflower seeds
2 tbsp cocoa powder
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the binder

⅓ cup maple syrup
3 tbsp coconut oil
1 tsp peppermint extract
1 tsp vanilla extract

For the topping

2 oz dark chocolate (>70%), roughly chopped
1 tsp coconut oil

Instructions

1
Preheat the oven to 325°F (165°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides to use as handles.
2
In a large mixing bowl, stir together the gluten free oats, pumpkin seeds, sunflower seeds, cocoa powder, and salt until evenly combined.

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