Allergy-friendly Fruit and Seed Chewy Granola Bars
Makes about 16 bars
- 2 cups rolled oats
- 1/4 cup vegetable oil
- 1/2 tsp. salt
- 1/2 cup dark brown sugar
- 2 Tbs. molasses (I like to use blackstrap molasses)
- 2 Tbs. orange juice
- 1/4 cup maple syrup
- 1 tsp. vanilla extract
- 2 cups puffed rice cereal
- 1/2 cup oat bran
- 1/2 cup dried fruits (raisins, cranberries, apricots, cherries, etc)
- 1/4 cup roasted pumpkin seeds
- 1/4 cup roasted sunflower seeds
- 1/4 cup allergy-friendly chocolate chips (optional)
Adapted from artofdessert.blogspot.com
Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil or parchment paper.
Mix together rolled oats, vegetable oil and salt. Spread evenly on prepared baking sheet.
Bake for 15 to 20 minutes until lightly browned. Allow to cool then transfer into a large mixing bowl.
Add in puffed rice cereal and oat bran...
...and dried fruits and seeds. Set aside. Lower the oven to 325 degrees F.
In a saucepan, mix together dark brown sugar, molasses, orange juice, maple syrup and vanilla extract. Cook over medium heat until brown sugar has dissolved.
Pour into the mixing bowl and stir until all the granola mixture is coated with the sugar syrup. Line a 9x9 square pan with aluminum foil or parchment paper. Brush the lined pan with vegetable oil.
Pour the granola mixture onto the prepared pan. Place a piece of aluminum foil or parchment paper over the granola mixture and press down gently.
Bake for 25 minutes. Remove from the oven and allow to cool completely then cut into 16 bars. You can wrap each granola bar in parchment paper or store in an airtight container for up to a week.