Low Iodine Crunchy Peppermint Cocoa Granola Bars
Total time1 hr 40 min
Prep time15 min
Cook time25 min
4.6(6)
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Learn more →Ingredients
12 servings
For the bars
- 2 cups gluten free oats
- ½ cup pumpkin seeds (pepitas)
- ¼ cup sunflower seeds
- 2 tbsp cocoa powder
- ¼ tsp fine salt
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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