Sweet Cherry–Quinoa Granola Bars
Your kids will be asking for these granola bars over and over again. Feel free to use whatever dried fruits you have in the house as a substitute for cherries.
Serves: 18Hands-on: 20 minutesTotal: 45 minutesDifficulty: Easy
- 1 1⁄2 cups puffed rice cereal
- 1 cup wheat-free rolled oats
- 1 cup cooked quinoa
- 1⁄2 cup dried cherries, unsweetened
- 1⁄3 cup sunflower seeds
- 1⁄3 cup sliced walnuts
- 1⁄4 cup pumpkin seeds
- 2 Tbsp. ground flaxseed
- 2 Tbsp. chia seed, ground
- 1 tsp. ground cinnamon
- 1⁄2 tsp. sea salt
- 1⁄3 cup sunflower seed butter
- 6 Tbsp. pure maple syrup
- Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine all ingredients, except the sunflower seed butter and maple syrup.
- In a small saucepan, heat the sunflower seed butter and syrup over medium-low heat until it becomes liquefied and smooth. Pour the liquid ingredients over the dry ingredients and mix together until fully combined and everything is coated evenly.
- Spread the granola out on the parchment-lined baking sheet, into a thin 1⁄4-inch layer. Bake in the center of oven for 25 minutes, until the granola is browned and slightly crispy. (Don’t cook any longer, it may not look burnt but it will be.)
- Let the granola cool for about 10 minutes on the baking sheet. Transfer to a flat surface and cut into bars and finish cooling on a wire rack. Enjoy either in bar form or crumble as granola pieces. Store in an airtight container, for up to 5 days.