Loaded Nut & Seed Granola Bars

• Vegetarian
• Gluten free

• Breakfast Foods

  • 3 1/2 cups Rolled oats, old-fashioned

• Condiments

  • 1/2 cup Honey, raw

• Baking & Spices

  • 1/4 cup Brown sugar
  • 1/2 tsp Cinnamon
  • 1/2 tsp Himalayan pink sea salt
  • 1 tbsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Coconut oil, organic

• Nuts & Seeds

  • 1/4 cup Almonds, whole
  • 1/4 cup Almonds
  • 1/2 cup Cashews
  • 2 tbsp Chia seeds
  • 1/4 cup Hemp seeds
  • 1/2 cup Pumpkin seeds

Found on staceyhomemaker.com

Description

Ingredients

• 3½ cups old fashioned rolled oats
• ½ cup organic coconut oil
• ½ t Himalayan pink sea salt
• ¼ cup brown sugar
• ½ cup raw honey
• 1 Tbsp vanilla extract
• ½ t cinnamon
• ¼ cup whole almonds
• ¼ cup sliced almonds
• ½ cup cashews
• ½ cup pumpkin seeds
• ¼ cup hemp seeds
• 2 Tbsp chia seeds

Directions

• Preheat oven to 375 degrees.
• In a large mixing bowl, combine the rolled oats, organic coconut oil and salt. Mix thoroughly, so each oat is lightly coated in oil. Lay the oats on a lined baking sheet, bake for 20 minutes or until lightly golden and toasted. Stir halfway through.
• While the oats are toasting, mix the honey and brown sugar in a small sauce pan over medium heat until sugar has dissolved, about 5 minutes. When the sugar has dissolved, add cinnamon and vanilla extract.
• Remove the oats from the oven, pour them back into your mixing bowl and reduce the heat to 300 degrees.
• Add the nuts and seeds, pour the honey mixture over the oats and stir to combine everything. Scoop the oats out of the bowl and back onto the parchment lined tray. Spread the oats out evenly, and use a piece of parchment paper to lay on top and press down firmly with your palm. Pressing down will help the oats stick together better and form the bars.
• Bake for 30-35 minutes. Remove from the oven. Let sit for 5 minutes. Use a pastry cutter or spatula to slice the granola into 12 bars. If you dont slice it now, you wont be able to later because it will be too crunchy so you will have to break it up into chunks.
• Let it finish cooling completely, store in an airtight container for up to one week.