VEGAN GRANOLA BAR RECIPE 2 WAYS | OIL & GLUTEN FREE | DTube Recipe Video

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INGREDIENTS:
( makes between 4-6 bars)
BASE:
1 cup rolled oats (use certified GF oats to make this recipe GF)
1/2 cup puffed rice
2 heaping cups of medjool dates (pitted)
1/4 cup peanut butter (sub sunflower seed butter to make nut free)
1/4 cup maple syrup
1/2 tsp vanilla
Pinch of salt

TRAIL MIX:
Handful of chopped almonds
3 Tbsp. dried cranberries
3 Tbsp. pumpkin seeds
1/2 Tbsp. each hemp hearts & chia seeds

PB & J:
2 handfuls of chopped peanuts (mixed into the base) (optional)
2 Tbsp. of peanut butter (to top with)
Raspberry chia jam (to top with)

Raspberry Jam:
1 cup frozen or fresh raspberries
1 tbsp maple syrup
1 tbsp chia seeds

-Add berries and syrup to a pot over medium-high heat and bring to a boil, add the chia seeds and turn heat down to low. Stir every so often until most of the water has evaporated. Allow to cool for a few minutes before spreading onto bars.

INSTRUCTIONS:

• Blend dates in food processor or blender until they form a smooth paste/dough like texture.
• Add the peanut butter and maple syrup into a saucepan. Heat on low and stir until well combined (5-7 minutes).
• Add the rolled oats, rice puffs, peanut butter mixture, and dates into a large bowl and mix.
• Add in your extras for flavor and mix until well combined.
• Spread out your mixture in a baking pan lined with parchment paper. - Flatten/spread until your desired thickness.
• Add on any toppings, and set into the freezer for 15-20 minutes.
• Cut into bars and serve!