Another tasty granola bar that also freezes well for those grab and go snacks – it’s also nut-free so it works for school when necessary. I borrowed this from Anna Olson and first saw it on her ‘Bake with Anna Olson’ show. These bars are a little softer, so freezing them individually worked out really well for me – enjoy!
Granola Bars (Seeds, Quinoa and Orange)
1 1/2 c. large flake oats AND 1 c. quinoa flakes
1/2 c. honey AND 1/4 c. coconut oil
zest from 1 orange
1 t. vanilla
1/2 t. cinnamon AND 1/8 t. salt
1/2 c. EACH roasted pepitas (unsalted), roasted sunflower seeds (unsalted), dried cranberries AND raisins
Preheat the oven to 350, grease an 8 x 8 cake pan, line it with parchment so that there’s overhang (to grab and pull out the bars later), and then grease the parchment as well. Line a baking sheet with parchment also, spread out the oats and quinoa flakes evenly on it, then bake/toast for about 10 minutes until all are lightly browned.
In a small pot, gently heat the honey, coconut oil, orange zest, cinnamon and salt until the oil has melted and the mix has come together. Pour the toasted oats and quinoa into a large bowl along with the pepitas, seeds, cranberries and raisins and then scrape in the warm liquid mix. Stir well making sure that everything is well coated, then press this mix VERY FIRMLY into your 8 x 8 prepared pan – use something small and flat to help you out! Bake for about 15 minutes until the bars are lightly browned around the edges then allow the bars to cool in the pan before slicing and eating (or storing).