RECIPE: Pumpkin, Sunflower, and Chia Seed Granola Bar | CulinArt Group

Eat Well Blog

RECIPE: Pumpkin, Sunflower, and Chia Seed Granola Bar

Looking for a delicious snack that will satisfy your hunger? This Pumpkin, Sunflower, and Chia Seed Granola Bar will do just that! Added bonus – it has tons of nutrients that improve heart health. It is loaded with healthy fats, protein, and fiber to keep you full and protect your heart.

Pumpkin, Sunflower, and Chia Seed Granola Bar

Ingredients (makes 8 bars):

  • 6 oz Old Fashioned Oatmeal
  • 1 1/2 oz Pumpkin Seeds
  • 1 1/2 oz Sunflower Seeds, Roasted, Unsalted
  • 1 1/2 oz Golden Raisins
  • 1 oz Dried Cranberries
  • 1/4 cup Maple Syrup
  • 1/4 cup Brown Sugar, Light
  • 1/4 tsp Vanilla Extract
  • 1/2 tsp Cinnamon, Ground
  • 1/4 tsp Salt
  • 2 Tbsp Chia Seeds
  • 1/4 tsp Canola Oil

Directions:

Preheat oven to 350F degrees. Place rolled oats on a pan and roast until toasted, about 15 minutes. Remove and place in a bowl.

Place sunflower and pumpkin seeds on a separate pan and roast for 15- 20 minutes until golden brown and fragrant. Remove from oven and chill. Place seeds in a food processor and pulse until coarsely chopped; place into bowl with the oats.

Place dried fruits in the food processor until ground and sticky. Add to the bowl with oat and seed mixture. Stir to combine evenly.

Place maple syrup and brown sugar into a pot and bring to a simmer, stir to melt the sugar and bring to a boil. Remove from heat and add vanilla extract and ground cinnamon. While still hot, pour into the bowl with the oats and add salt and chia seeds. Stir until well combined, using a spatula.

Lightly brush oil on a pan to prevent sticking and pour the granola mixture into the pan. Using a piece of parchment paper between your hands and the granola, press firmly to smooth out and even the top. When cooled, flip out the granola bars onto a cutting board and cut into 2 oz squares. Store at room temperature.

Portion size: 1 granola bar (approximately 2 oz)

 

  • 0
  • February 20, 2019

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