The whole grain, gluten free goodness of this granola bar is masked by it’s salty and sweet flavor combination to make it a hit among all family members.

I have included two options to make this recipe, so if you see the candy thermometer and say, “This recipe is NOT for me!”, read on.  There is an option to bake the bar as well.  When I was experimenting with the ingredients, I really wanted to make a granola bar that was soft and you bake in the oven.  Sometimes I am not in the mood to get out the candy thermometer and stir.  I came up with a wonderful recipe and was about to publish it when I decided I wanted to try one more thing…..This happens to me ALL the time.  I decided to cook the maple syrup and honey rather than bake the bar.  It was AMAZING!!!  So, my recipe will be a no bake with the alternative cooking method at the end.  Still very yummy, but a little crunchier than I was looking for.

• Ingredients:
• 2 c. rolled oat ( I use GF so everyone can enjoy them)
• ¼ c. uncooked quinoa
• 2 TBS. buckwheat
• ½ c. pepitas (pumpkin seeds)
• ½ c. unsweetened flaked coconut
• ¼ c. sunflower seeds
• 1 c. puffed millet
• ½ c. pure maple syrup
• ½ c. honey
• ½ c. water
• ¼ c. coconut oil
• Optional:
• ½ TBS. pure maple or vanilla extract
• ½ tsp. sea salt
• Pre heat oven to 250 degrees.

Line a 9 X 13 inch cake pan with parchment paper and spray with baking spray.

Place oats, quinoa, buckwheat, pepitas, coconut, sunflower seeds, and millet on a cookie sheet and mix to evenly distribute ingredients.

In a sauce pan, combine syrup, honey, water, and extract (if you choose to use).

Measure out coconut oil and have ready.

When all ingredients are measured and ready, place sheet pan in oven to lightly toast and turn heat under liquid ingredients to medium.  Stir liquid continuously watching for temperature to reach 250 degrees using a candy thermometer. Turn heat off

When liquid is ready, take pan with dry ingredients out of oven.

Add coconut oil to liquid ingredients and stir to combine.

Combine liquid and dry ingredients.  Stir to coat dry ingredients.

Transfer to cake pan lined with sprayed parchment paper.  

Press down.  I use a piece of wax paper with olive oil pan spray on it and a pot holder to press and evenly distribute.

Sprinkle with sea salt if you choose.

Set aside to cool.  I like to put mine into the freezer for about 5 -10 minutes once it is room temperature.  It seems to insure they stick together in bar shape.

Cut into squares.

Store in airtight container.

I like to individually wrap each one in wax paper and put in a zip lock baggie for a fresh snack to grab and go.

****Now for the baking version****

The only change in ingredients is the water.

Reduce the water to 1/4 c.

Heat oven to 350 degrees.  Line 9 X 13 in cake pan with parchment paper and spray with olive oil pan spray. In a bowl, combine oats, quinoa, buckwheat, pepitas, coconut, sunflower seeds, and millet.  In a sauce pan combine maple syrup, honey, 1/4c. water, coconut oil, and extract if desired.  Heat on low. Stir until coconut oil is melted and syrup and honey are well combined.  Pour liquid into dry ingredients. Put mixture in lined cake pan and press ingredients with pan sprayed wax paper.  Sprinkle with sea salt if desired. Bake for 25 minutes.

These bars need to be cut while still warm and before they set to prevent crumbling.  I place a piece of wax paper over them and score.  Do not worry if they seem to be going back together as you continue to cut.  They will easily snap along these lines when they are completely cooled.

Again, once they are room temperature I like to put them in the freezer for 5 – 10 minutes to get a good firm set.  Individually wrap in parchment or wax paper and seal in airtight container.

Enjoy!

Mom Cooks Clean