|10 min||25 min||35 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|
|1/4 cup||Millet, dry|
|1 tbsp||Oat groats,dry|
|1 tbsp||Peanut butter, natural|
|1/4 cup||Pumpkin seeds|
|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.