Quinoa-Maple Granola Bars

This recipe has been adapted to be gluten-free, wheat-free, soy-free, almond-free, and peanut-free due to allergies. Take out what you don't like and add in what you do.

• Preparation Time: 10 mins
• Cooking Time: 40 mins
• Total Time: 50 mins
• Calories: 395 Calories

Ingredients

• 2 teaspoons ground cinnamon
• ½ teaspoon ground ginger
• 2 teaspoons vanilla extract
• ½ teaspoon ground cloves
• ½ cup raisins
• ¼ cup molasses
• ¾ cup honey
• ¼ cup dried cranberries
• 1 teaspoon nutmeg
• ½ cup raw sunflower seeds
• ¾ cup oat bran
• ¼ cup grapeseed oil
• 1 cup maple syrup
• ¼ cup flax seeds
• ½ cup raw pumpkin seeds
• ¼ cup dried cherries
• ¾ cup shredded unsweetened coconut
• ¼ cup quinoa flakes
• 6 cups gluten-free oats
• 4 ounces sunbutter (sunflower seed butter)
• 2 ½ ounces prune baby food
• 24 ounces jumbo semisweet chocolate chips

Recipe Instructions

Step 1

Preheat the oven to 300 degrees F (150 degrees C).

Step 2

Bake in the preheated oven until set, about 30 minutes.

Step 3

Combine oats, oat bran, coconut, pumpkin seeds, sunflower seeds, flax seeds, quinoa flakes, cinnamon, nutmeg, ginger, and cloves in a large bowl.

Step 4

Combine maple syrup, honey, sun butter, molasses, grapeseed oil, prune baby food, and vanilla extract in a saucepan over low heat. Cook and stir until combined, 1 to 3 minutes. Pour into the bowl with the dry ingredients and stir until granola is moistened.

Step 5

Press granola into a nonstick rimmed baking sheet.

Step 6

Combine chocolate chips, raisins, cranberries, and cherries in a bowl. Press mixture evenly into the granola base in the baking sheet.

Step 7

Bake in the hot oven until firm, about 10 minutes more.

Step 8

Remove from oven and let cool. Place in the refrigerator until hardened, 1 to 2 hours. Cut into 1/2-cup-sized granola bars.