Low Sodium Mini Cinnamon Pecan Granola Bars

Total time1 hr 35 min

Prep time15 min

Cook time20 min

Low Sodium Mini Cinnamon Pecan Granola Bars

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Ingredients

12 servings

For the bars

2 cups gluten free rolled oats
¾ cup raw pecans, roughly chopped
Diamond of California Chopped Pecans – 8 Oz.Fisher Chopped Pecans Fisher Pecan Halves Diamond of California Pecans Chopped - 2.25 Oz Nature's Eats Pecan Halves
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½ tsp ground cinnamon
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup dairy free chocolate chips (optional)

For the binder

⅓ cup peanut butter
¼ cup maple syrup
2 tbsp coconut oil
1 tsp vanilla extract

Instructions

1
Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on two sides.
2
Spread the oats and chopped pecans 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 pecans are fragrant.

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