Ingredients

The following ingredients have 4 Servings
  • 1/3 cup maple syrup
  • 1/4 cup muscovado sugar (packed or light brown)
  • 1 teaspoon sea salt
  • 1/3 cup coconut oil (melted)
  • 1 cup quinoa flakes (if you can't find, substitute oats)
  • 1 cup oats (gluten free)
  • 1/2 cup pecans (chopped)
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup unsweetened shredded coconut

Instruction

  • Place oven rack in the middle position and preheat the oven to 300 degrees. Line a 13 x 9 inch pan with parchment, allowing the parchment to hang over the edges of the pan. Spray with cooking spray.
  • In a bowl, combine maple syrup, sugar and sea salt. Whisk in coconut oil.
  • In a food processor, process 1/2 cup of the quinoa flakes until finely ground, about 45 seconds. Transfer to the bowl with the maple syrup and add in remaining quinoa flakes, oats, pecans, pumpkin seeds, sunflower seeds and coconut.
  • Transfer mixture to prepared pan and spread in an even layer. Spray a large metal spatula with oil and compress the mixture. Bake for 25 minutes and then rotate the pan. Bake for an additional 20 minutes, until golden brown.
  • Let bars cool on a wire rack for 15 minutes, then cut into 16 bars. (While still in the pan.) Let cool for 1 hour and using parchment, life bars from a pan onto a cutting board. Use a sharp knife to re-cut bars following original cuts.