Crunchy Granola Bars with Sunflower & Pumpkin Seeds
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
7 cups old-fashioned rolled oats½ cup vegetable oil½ tsp salt½ cup roasted sunflower seeds½ cup roasted pumpkin seeds¾ cup ground flax seed½ cup semisweet chocolate chips¾ cup agave nectar¾ cup packed light brown sugar1 Tbsp vanilla extract
Adjust an oven rack to the middle position and heat the oven to 375 degrees.
Line an 18x12-inch rimmed baking sheet with aluminum foil.
Combine the oats, oil, and salt in a large bowl and mix until the oats are evenly coated.
Transfer the mixture to the baking sheet and spread into an even layer.
Bake, stirring every 10 minutes, until pale gold, about 25 minutes.
Remove the oats and lower the oven temperature to 300 degrees.
Combine the agave nectar and brown sugar in a small saucepan over medium heat and cook, stirring frequently, until the sugar is fully dissolved, about 5 minutes. Stir in vanilla and set aside. Allow to cool for 5-10 minutes.
Combine the oats, nuts, and flax in a large bowl and stir in the sugar mixture with a large rubber spatula until the oats and nuts are evenly coated.
Quickly and gently, fold in the chocolate chips, then immediately transfer the mixture to the prepared baking sheet and spread in an even layer.
Wet the spatula with water and forcefully pack down the mixture into a very flat, tight, even layer. Alternatively, wet the bottom of a second 18x12-inch baking sheet and use it to flatten and pack down the mixture (this method is best and results in more uniform bars with fewer crumbs).
Bake until golden, about 45-50 minutes.
Cool, in the baking sheet, on a wire rack for exactly 10 minutes and cut into 2x3-inch bars with a chef's knife.
Remove the foil from each bar before serving.
Cool completely before wrapping and storing in either plastic wrap or an airtight container for up to 1 week.
Serving Size: Makes 32 bars
Number of Servings: 32
Recipe submitted by SparkPeople user EMA816.
Line an 18x12-inch rimmed baking sheet with aluminum foil.
Combine the oats, oil, and salt in a large bowl and mix until the oats are evenly coated.
Transfer the mixture to the baking sheet and spread into an even layer.
Bake, stirring every 10 minutes, until pale gold, about 25 minutes.
Remove the oats and lower the oven temperature to 300 degrees.
Combine the agave nectar and brown sugar in a small saucepan over medium heat and cook, stirring frequently, until the sugar is fully dissolved, about 5 minutes. Stir in vanilla and set aside. Allow to cool for 5-10 minutes.
Combine the oats, nuts, and flax in a large bowl and stir in the sugar mixture with a large rubber spatula until the oats and nuts are evenly coated.
Quickly and gently, fold in the chocolate chips, then immediately transfer the mixture to the prepared baking sheet and spread in an even layer.
Wet the spatula with water and forcefully pack down the mixture into a very flat, tight, even layer. Alternatively, wet the bottom of a second 18x12-inch baking sheet and use it to flatten and pack down the mixture (this method is best and results in more uniform bars with fewer crumbs).
Bake until golden, about 45-50 minutes.
Cool, in the baking sheet, on a wire rack for exactly 10 minutes and cut into 2x3-inch bars with a chef's knife.
Remove the foil from each bar before serving.
Cool completely before wrapping and storing in either plastic wrap or an airtight container for up to 1 week.
Serving Size: Makes 32 bars
Number of Servings: 32
Recipe submitted by SparkPeople user EMA816.
Nutritional Info Amount Per Serving
- Calories: 173.1
- Total Fat: 6.7 g
- Cholesterol: 0.0 mg
- Sodium: 45.7 mg
- Total Carbs: 39.4 g
- Dietary Fiber: 4.6 g
- Protein: 3.1 g
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