Toasting the oats, coconut, sunflower seeds, and flaxseed adds a rich, nutty taste to these granola bars. A much healthier and gluten-free alternative to store-bought bars, these homemade treats are a wonderful addition to any lunch box. You can store them in an airtight container at room temperature or in the refrigerator. Wrap individually in parchment paper and tie with twine for a nice touch.

Robert Landolphi
Recipe by Cooking Light July 2014

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Oxmoor House

Recipe Summary

hands-on:
11 mins
total:
3 hrs 41 mins
Yield:
Serves 18 (serving size: 1 bar)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Line a 13 x 9-inch metal baking pan with foil, allowing foil to extend over the edges of the pan; coat foil with cooking spray.

  • Place oats, coconut, sunflower seed kernels, and flaxseed on a baking sheet, spreading evenly in a single layer. Bake at 350° for 10 to 12 minutes or until toasted, stirring every 5 minutes. Remove oat mixture from oven. Reduce oven temperature to 300°. Combine oat mixture, cranberries, apricots, and dates in a large bowl.

  • Place honey, maple syrup, brown sugar, butter, vanilla, and salt in a small saucepan, stirring to combine. Bring honey mixture to a boil over medium heat. Boil 1 minute, stirring constantly with a whisk. Immediately pour honey mixture over oat and fruit mixture; toss gently with a rubber spatula to coat.

  • Firmly press oat mixture into prepared pan, using a rubber spatula or hands coated with cooking spray to create an even layer. Bake at 300° for 30 minutes or until slightly golden brown. Cool completely in pan on a wire rack. Lift bars from pan, using foil sides as handles. Place on a cutting board; cut into 18 bars. Remove bars from foil.

Source

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook

Nutrition Facts

197 calories; fat 7.1g; saturated fat 2.9g; mono fat 1.1g; poly fat 1.7g; protein 3.5g; carbohydrates 31.3g; fiber 3.4g; cholesterol 5mg; iron 1.1mg; sodium 48mg; calcium 25mg.