Low Iodine No-Bake Raspberry Chocolate Granola Bars
Total time1 hr 20 min
Prep time20 min
Cook time0 min
4.6(25)
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Learn more →Ingredients
12 servings
For the bars
- 2 cups gluten free rolled oats
- ½ cup pumpkin seeds (pepitas)
- ¼ cup sunflower seeds
- ¼ cup unsweetened shredded coconut
- ½ tsp ground cinnamon
- ¼ tsp fine salt
- ½ cup smooth peanut butter
- ⅓ cup maple syrup
- 2 tbsp coconut oil
- 1 tsp vanilla extract
For the raspberry layer
- ½ cup freeze-dried raspberries, lightly crushed
- 1 tbsp maple syrup
For the chocolate drizzle
- 3 oz dark chocolate (70% cacao or higher), roughly chopped
- 1 tsp coconut oil
Instructions
- 1
Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles later.
- 2
In a large mixing bowl, stir together the gluten free rolled oats, pumpkin seeds, sunflower seeds, shredded coconut, cinnamon, and salt until evenly combined.
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