Chewy Grain-ola bars (Granola)
Healthy grab and go breakfast or snack
By Susan Arruda
YIELD: 20 bars
2-½ cups quick cooking rolled oats (not instant)
1/3 cup quinoa flour (or other whole grain/whole wheat flour of choice)
¼ cup ground flaxseed
¾ cup unsweetened shredded coconut
½ cup slivered natural almonds
½ cup chopped dried cranberries*
¼ cup chopped figs* – approx. 6 (or dates)
1 tbsp chia seeds
1 tsp ground cinnamon
¾ cup unsweetened pumpkin
½ cup liquid honey or agave nectar
¼ non-hydrogenated margarine or butter
1 tsp. vanilla
* Soak in boiling water for a few minutes to soften the fruit, especially if dried fruit has become hard.
* Be sure to finely chop the dried fruit and nuts into small pieces as this contributes to the consistency of the bars holding together better.
Preheat oven to 350oF
Line a 9 X 13 inch baking pan with parchment paper to overlap over sides.
Combine dry ingredients. Combine and blend together wet ingredients in a separate bowl.
Add dry ingredients to wet and mix together using a large mixing spoon or spatula.
Pour the granola mixture into the prepared pan and spread evenly to edges and press mixture down to tightly pack.
Bake for approximately 15-20 minutes or until top turns a light golden brown.
Cut into squares. Portion them off ahead of time and wrap in plastic wrap or snack size baggies and store in an airtight container in the refrigerator or they can be stored at room temperature, as they are quick to disappear.