Low Iodine Mini Cinnamon Pecan Granola Bars
Total time1 hr 35 min
Prep time15 min
Cook time20 min
4.9(9)
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Learn more →Ingredients
12 servings
For the bars
- 2 cups gluten free rolled oats
- ¾ cup raw pecans, roughly chopped
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- 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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