These chewy bars of granola make a great nut-free Paleo snack. They offer a delightfully sweet and crunchy bite without the use of nuts because they are full of seeds, dried fruits, and good fats. They're also quite simple to prepare and perfect for a quick breakfast or on-the-go snack.
Ingredients: 2 cups unsweetened shredded coconut. 1 cup sunflower seeds. 1/2 cup pumpkin seeds. 1/2 cup raisins. 1/2 cup dried cranberries. 1/2 cup coconut oil, melted. 1/3 cup honey or maple syrup. 2 teaspoons vanilla extract. 1/2 teaspoon sea salt.
Instructions: Set the oven temperature to 325F 160C. Combine the dried cranberries, raisins, pumpkin, sunflower, and pumpkin seeds with the shredded coconut in a big bowl. Melted coconut oil, honey or maple syrup, vanilla extract, and sea salt should all be combined in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Parchment paper should be used to line a baking dish, leaving some overhang for easy removal. Make sure the mixture is compacted and distributed evenly by pressing it firmly into the baking dish that has been prepared. Bake for 20 to 25 minutes, or until the edges are golden brown, in a preheated oven. Take out of the oven and allow the baked dish to cool completely. After cooling, use the overhanging parchment paper to lift the granola slab out of the dish and cut it into bars or squares. For a longer shelf life, store the granola bars in the refrigerator or at room temperature in an airtight container for up to one week.
Prep Time: 15 minutes
Cook Time: 25 minutes
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