Cranberry Oat Granola Bars
Servings: 12 bars
Ingredients
- 1 1/2 cups oats
- 1/2 cup quinoa, uncooked
- 1/4 cup almonds, chopped
- 1/2 cup dried cranberries
- 1/2 cup Truvía® Nectar
- 3 Tbsp organic coconut oil
- 1/2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F with a rack in the center position. Line a 6 1⁄2” x 10” pan (standard small rectangular glass Pyrex dish works well) with aluminum foil or parchment paper. You do not need to grease the paper. Set the pan aside.
- Spread the oats, quinoa and almonds onto a sheet pan and toast in the oven for 10 minutes, until the nuts are golden brown and fragrant. Remove from the oven and set aside.
- Place coconut oil in a large glass bowl and heat for 30-45 seconds until oil is melted. Stir in the Nectar, vanilla and salt.
- Pour all of the contents from the sheet pan and the cranberries into the glass bowl and stir until thoroughly combined.
- Spread the mixture into the prepared pan using a rubber spatula. Use the spatula to press the mixture firmly and evenly in the pan. Allow the bars to cool for 4 to 5 hours.
- After 4 to 5 hours the bars will still be soft enough to cut. Cut the mixture into 4 long strips length wise, and 3 even strips width wise. Allow the bars to firm up in the pan, uncovered for 24 hours.
- After 24 hours, remove the bars from the pan. If the bottoms of the bars are not completely dry, place them on a piece of parchment for 1 hour, bottom sides up, before individually wrapping.
Notes
The granola bars will last at room temperature for up to 3 weeks.