| 14 | 35 | 239 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 25 min | 8 |
| 10 halves | Apricot, dried |
| 1/3 cup | Brown rice syrup |
| 1/4 cup | Cashew nuts, raw (Chopped) |
| 1/2 tbsp | Coconut oil |
| 2 tbsp | Cranberries, dried |
| 2 tbsp | Flaxseeds |
| 1 tbsp | Honey |
| 1/4 cup | Millet, dry |
| 1 tbsp | Oat groats,dry |
| 1 tbsp | Peanut butter, natural |
| 1/4 cup | Pumpkin seeds (pepitas) |
| 1 cup | Rolled oats, dry (Half ground into flour) |
| 29 gm | Raisins, seedless (sultana) |
| 2 tbsp hulled | Sunflower seeds |
Preheat the oven to 325°F. Prepare an 8” x 8” pan by lining with parchment paper.
In a large bowl, mix together the oats, pepitas (pumpkin seeds), cashews, millet, sunflower seeds, oat groats, flax seeds, raisins, and cranberries.
Set aside.
Place the apricots in the bowl of a food processor, and pulse until they start to ball up.
In a sauce pan, add brown rice syrup, peanut butter, coconut oil, honey, and the apricots.
Place mixture over medium-low heat.
Once thoroughly warmed, pour the apricot mixture over the dry ingredients in the large bowl.
Add the granola bar mixture to the lined pan, and flatten with a rubber spatula (or just your hands).
Bake for 25 minutes. Allow to cool before cutting into 8 bars.
| Fruit | 0.2 |
| Grain | 9.4 |
| Meat Alternative | 0.4 |
