BHA & BHT Free Gluten Free Coconut Cashew Granola Bars
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Learn more →Ingredients
12 servings
- 2 ½ cups gluten free oats
- 1 cup raw cashews, roughly chopped
- 1 cup unsweetened shredded coconut
- ¼ cup sunflower seeds
- ½ tsp fine salt
- ½ cup honey
- ¼ cup coconut oil
- 2 tsp vanilla extract
- ½ cup dairy free chocolate chips (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the two long sides.
- 2
Spread the gluten free oats, chopped cashews, and shredded coconut in an even layer on the parchment-lined pan. Toast in the preheated oven for 10–12 minutes, stirring once halfway through, until the oats are lightly golden and the coconut is fragrant and just beginning to color at the edges. Transfer to a large mixing bowl and stir in the sunflower seeds and salt.
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