I have died and gone to granola heaven! These bars are so easy to make and so packed with good-for-you ingredients, you will feel like you are eating a big huge no-no of a food. But, just the opposite is true. These are packed with whole grains, and protein packed peanut butter and nuts. How can you go wrong.
A bit of a warning though! These are addictive. And, while they are filled with good-for-you fats, they are not low in calories. So, they are not exactly guilt-free. But, you don’t have to feel guilty because you are feeding your family wholesome ingredients that you can identify without any of the filler crap that is so prevalent in processed foods.
I cut my bars fairly large. When you score the bars, you may want to make squares instead of the larger rectangle, as they are very filling. I also crumbled one of my rectangles and put it in a bowl with some almond milk. It made a delicious breakfast cereal!
The key in keeping the granola bars from falling apart is to score them before you bake. And, make sure they are completely cooled down before you attempt to take them out of the pan. If you try to separate them or cut them after baking, they will crumble apart.
Here is what you do:
Preheat the oven to 350°
- 1 cup gluten-free rolled oats
- 1 cup ground buckwheat grouts
- 1 cup slivered blanched almonds
- 1 cup dried Cranberries (without refined sugar)
- ½ cup sesame seeds
- 1/2 chopped raw pecans
- ½ cup coconut sugar
- ½ tsp sea salt
- 1/2 tsp ground cinnamon
- 1/2 cup unsweetened shredded coconut
- 1/2 cup natural chunky peanut butter
- 1/4 cup coconut oil (melted)
- ¼ cup + 2 tbsp maple syrup
- 1 tbsp pure vanilla extract
Use a rectangular baking dish. I use a Pyrex 11”x7” dish.
Line the baking dish with parchment paper.
Take the buckwheat groats and process in a blender or coffee grinder to a flour consistency.
Place the ground buckwheat, unground rolled oats and remaining dry ingredients into a large mixing bowl.
Mix until well combined.
In a separate bowl, combine all of the wet ingredients and mix well.
Pour the wet mixture into the dry and mix until well combined and sticky.
Spread the mixture into the parchment-lined baking dish and pat down evenly into the pan.
Score into rectangular shaped granola bars.
Bake for about 30 minutes until a golden color.
Let them cool before removing from the pan.
Store in an airtight container for freshness. Remember, these are made without preservatives so they do have a shelf life. They should keep for about a week – if they last that long!