Description
Don’t get caught hangry: These easy DIY Fruit and Nut ‘Birdseed’ Bars are must-haves on your crazy days. (They’re also healthier and far more delish than store-bought granola bars!)
Ingredients
Scale
Dry ingredients:
- 1 1/2 cups gluten-free rolled oats
- 1 1/2 cups brown crispy rice cereal
- 1/4 cup EACH raw cashew halves or pieces, slivered almonds and pumpkin seeds
- 2 tbsp EACH chia seeds, hemp seeds, sunflower seeds and sesame seeds
- 2 tsp cinnamon
- pinch of sea salt
- 1/3 cup chopped dried fruit (I used dried cranberries and apricots)
Wet ingredients:
- 1/2 cup brown rice syrup
- 1 tbsp maple syrup (or honey, if not vegan)
- 1/3 cup natural organic almond butter
- 1 tsp vanilla
Instructions
- Line a pan (about 8×8″) with parchment paper to prevent sticking. Let the parchment hang over the edges so that you can use them as handles later. Set aside.
- In a large bowl, combine all dry ingredients except the dried fruit.
- In a small saucepan over medium heat, stir together the brown rice syrup, maple syrup and almond butter until warm and smooth.
- Once the consistency of the wet mixture is thin, switch off the heat and stir in the vanilla.
- Slowly pour the wet ingredients into the dry bowl, stirring well to incorporate and coat as much of the dry ingredients as possible.
- Finally, stir in the dried fruit.
- Press the granola into the lined baking pan in an even layer, spreading it into all four corners. (It helps to use the back of a flipper to ensure the layer is as smooth and flat as possible.)
- Set the pan in the freezer for 2-3 hours and allow the dough to firm up. (They’re easiest to cut when they’re semi-frozen.)
- When ready, slice with a sharp knife and wrap individually. Store in the fridge, or freeze in a sealed container.
- Prep Time: 15 mins (+ freezing)
- Cook Time: 0 mins
- Category: snack
- Method: no-bake