Ingredients

The following ingredients have 8 Servings
  • 1 cup nuts, chopped*
  • ½ cup gluten free rolled oats
  • 2 tablespoons dried cranberries, chopped
  • 2 tablespoons chia seeds
  • ¼ cup ground flaxseed
  • ½ teaspoon ground cinnamon (optional)
  • ¼ teaspoon salt (optional)
  • 1 tablespoon coconut sugar
  • 2 tablespoons melted coconut oil
  • 1 tablespoon unsalted, natural creamy almond butter
  • 3 tablespoons pure maple syrup
  • 1 tablespoon dried cranberries, chopped

Instruction

  • Preheat the oven to 325°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside for later. You can also use this Energy Bar Mold to make rectangular granola-bar style bars.
  • Add all dry ingredients to a large bowl: nuts, oats, cranberries, chia seeds, flaxseed, and spices/salt if using. Stir until well mixed.
  • Add all wet ingredients to a medium bowl: coconut sugar, coconut oil, almond butter and maple syrup. Whisk until well incorporated.
  • Pour wet ingredients over dry ingredients. Using a rubber spatula, stir and fold until very well mixed.
  • Pour the mixture into the prepared baking pan. Using the spatula, nudge the mixture until loosely and evenly spread out. Then, use the spatula to press the mixture firmly down into an even, very tightly-packed layer. Optionally, press chopped cranberries into the bars.
  • Bake for 22-27 minutes. Mine took 25 minutes.
  • Place baking pan onto a cooling rack to cool for about 30 minutes, or until completely firm. After, lift bars and parchment paper onto the cooling rack to finish cooling for 1-2 hours. Slice and enjoy! Storing instructions below.