Red Meat Allergy Friendly Trail Mix Breakfast Bars
Total time1 hr 37 min
Prep time15 min
Cook time22 min
5.0(15)
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Learn more →Ingredients
12 servings
For the bars
- 2 ½ cups old-fashioned rolled oats
- ½ cup raw almonds, roughly chopped
- ¼ cup raw sunflower seeds
- ¼ cup raw pumpkin seeds
- ⅓ cup dried cranberries
- ¼ cup raisins
- ⅓ cup semi-sweet chocolate chips
- ½ tsp ground cinnamon
- ¼ tsp fine salt
For the binder
- ½ cup creamy peanut butter
- ⅓ cup honey
- 2 tbsp coconut oil
- 1 tsp vanilla extract
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
- 2
Spread the oats, chopped almonds, sunflower seeds, and pumpkin seeds 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 nuts are fragrant.
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