Red Meat Allergy Friendly Sweet-Salty Strawberry Vanilla Granola Bars
Total time1 hr 40 min
Prep time15 min
Cook time25 min
5.0(13)
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Learn more →Ingredients
12 servings
For the bars
- 2 cups gluten free rolled oats
- ½ cup puffed rice cereal
- ½ cup raw sunflower seeds
- ½ cup freeze-dried strawberries, roughly crushed
- ¼ cup raw pumpkin seeds (pepitas)
- ¼ cup unsweetened shredded coconut
For the binding syrup
- ½ cup maple syrup
- 3 tbsp coconut oil
- 2 tbsp brown rice syrup
- 1 tsp pure vanilla extract
- ¼ tsp fine salt
For topping
- ¼ tsp flaky sea salt, for topping
Instructions
- 1
Preheat the oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, leaving a 2-inch overhang on two opposite sides to use as handles for lifting.
- 2
Spread the oats, sunflower seeds, and pumpkin seeds on the parchment-lined pan and toast in the preheated oven for 10 minutes, until the oats are lightly golden and fragrant. Transfer to a large mixing bowl and stir in the puffed rice cereal and shredded coconut.
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