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
- 1½ cups puffed rice cereal
- 1 cup wheat-free rolled oats
- 1 cup cooked quinoa
- ½ cup dried cherries, unsweetened
- ⅓ cup sunflower seeds
- ⅓ cup sliced walnuts
- ¼ cup pumpkin seeds
- 2 Tbsp. ground flaxseed
- 2 Tbsp. chia seed, ground
- 1 tsp. ground cinnamon
- ½ tsp. sea salt
- ⅓ 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 ¼" 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.