Low Iodine Gluten Free Pumpkin Seed Granola Bars
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
12 servings
- 2 ½ cups gluten free oats
- 1 cup raw pumpkin seeds (pepitas)
- ½ cup sunflower seeds
- ½ cup unsweetened shredded coconut
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- ½ cup honey
- ¼ cup unsalted butter
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - 2 tbsp packed light brown sugar
- 1 tsp pure vanilla extract
- ½ cup dried cranberries (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 long sides.
- 2
Spread the gluten free oats, pumpkin seeds, sunflower seeds, and shredded coconut in an even layer on the parchment-lined pan. Toast in the oven for 10–12 minutes, stirring once halfway through, until the oats are lightly golden and the seeds smell nutty. Watch closely in the final 2 minutes, as the coconut can brown quickly. Transfer the toasted mixture to a large mixing bowl and stir in the cinnamon and salt.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!