Mustard Free Paleo Nut & Seed Granola Bars
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Learn more →Ingredients
12 servings
For the bars
- 1 cup raw almonds, roughly chopped
- ½ cup raw pecans, roughly chopped
- ½ cup raw pumpkin seeds
- ¼ cup raw sunflower seeds
- ¼ cup unsweetened shredded coconut
- ¼ cup dried cranberries or raisins
- ½ tsp ground cinnamon
- ¼ tsp fine sea salt
For the binder
- ⅓ cup honey
- ¼ cup almond butter
- 2 tbsp coconut oil
- 1 tsp pure vanilla extract
Instructions
- 1
Preheat the oven to 325°F (165°C). 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
Spread the almonds, pecans, pumpkin seeds, and sunflower seeds on the parchment-lined pan in a single layer. Toast in the preheated oven for 8–10 minutes, stirring once halfway through, until the nuts are lightly golden and fragrant. Transfer to a large mixing bowl and let cool for 5 minutes.
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