Cranberry Dark Chocolate Granola Bars (Gluten-Free, Refined Sugar-Free

• Vegetarian
• Gluten free

• Produce

  • 1/4 cup Cranberries

• Breakfast Foods

  • 3/4 cup Brown rice cereal, crisp
  • 3/4 cup Oatmeal

• Condiments

  • 3 tbsp Honey

• Baking & Spices

  • 1/4 cup 85% dark chocolate
  • 1/4 tsp Baking powder
  • 1/2 cup Oat flour
  • 1/8 tsp Sea salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1/4 cup Coconut, unsweetened
  • 2 tbsp Hemp seeds
  • 2 tbsp Pumpkin seeds

Found on deliciousmeetshealthy.com

Description

Ingredients

• ¾ cup oatmeal
• ¾ cup crisp brown rice cereal
• ½ cup oat flour (grind whole oats in a blender to form a flour)
• ¼ cup unsweetened coconut
• ¼ cup cranberries, roughly chopped
• ¼ cup 85% dark chocolate, roughly chopped
• 2 tablespoons hemp seeds
• 2 tablespoons pumpkin seeds (pepitas)
• ¼ teaspoon baking powder
• ⅛ teaspoon sea salt
• ¼ cup coconut oil
• 3 tablespoons honey

Directions

• Preheat oven to 350 degrees Fahrenheit.
• In a bowl, add together all dry ingredients.
• In a small microwave safe bowl, add liquid coconut oil and honey. Microwave for 20-30 seconds. The mixture needs to be warm enough the honey is very thin, but not warm enough to melt the chocolate.
• Pour the coconut oil/honey mixture into the dry ingredients, and mix until there is no dry flour left.
• Press into the bottom of a 8x8 pan. I line my pan with baking paper for the easiest cutting, but greasing the pan will also work. I use a pastry roller to make an even, packed layer, but a pint glass would work as well.
• Bake for 12-14 minutes, until the top of the granola bars are lightly browned.
• Cool completely, and then refrigerate until the granola bars are chilled. Cut with a very sharp knife for best results.
• Store bars in the freezer for up to 1 month. I like to eat them right out of the freezer- they are crunchy when frozen and are more of a chewy bar at room temperature.