Ingredients

The following ingredients have 16 Servings
  • 1/4 cup dried currants
  • 1/4 cup gogi berries
  • 1 cup rolled oats
  • 1/2 cup Bob's Red Mill unsweetened shredded coconut
  • 1/2 cup grams flaked almonds
  • 1 cup puffed rice cereal
  • 1/2 cup pumpkin seeds, (roasted)
  • 1 teaspoon cinnamon
  • 1/3 cup Sukrin Syrup - clear, (, or honey)
  • 1/4 cup coconut oil, (melted)
  • 2 tablespoons low carb powdered sugar

Instruction

  • Pre-heat the oven to 350 degrees and move the oven rack to the middle position. Line a 9 x 13 inch sheet pan with parchment paper.
  • Measure all of the dry ingredients, powdered sweetener, and spice into a medium bowl. Melt the coconut oil and add the Sukrin syrup or honey to it, stirring well. Pour into the dry ingredients and mix well making sure that all of the dry ingredients are coated.
  • Pour the snack bar ingredients into the parchment lined 9 x 13" baking sheet. Lay a piece of waxed paper over the mixture and press firmly into the pan with a flat bottomed glass. Discard the waxed paper and bake the snack bar mixture for 10-15 minutes. Remove from the oven and let cool for a few minutes.
  • Pull the sides of the parchment paper up and lift the cooked snack bar mixture out of the pan to a cooling rack to cool completely. When cool, transfer to a cutting board and cut into 16 bars.
  • Keep in an air tight container in the fridge.