No Bake ‘Granola Bar’

by Eva Katz©

Makes 16 2-inch bars

Nutrition per serving (1 bar) –  calories: 192

fat: 10 g (saturated: 1g, unsaturated: 3g), carbohydrates: 23g, protein: 5g, fiber: 4g, sugar: 13g

¾ cup old fashioned oats

½ cup raw sunflower seeds

½ cup raw pumpkin seeds

½ cup raw sliced almonds

1 ½ cups brown rice crispies (or regular rice crispies or puffed rice)

½ cup dried apricots, thinly sliced

½ cup dried cranberries

½ cup almond butter (or peanut butter)

½ cup honey (or rice syrup)

1 teaspoon sea salt

1 teaspoon cinnamon

Line a 8x8 baking dish with foil to create a sling.

Toast oats in a large skillet over medium heat, stirring frequently, until oats begin to turn a golden brown, about 5 minutes. Transfer to large bowl. Add the sunflower seeds, pumpkin seeds, and almonds to skillet and toast, stirring frequently until seeds and nuts begin to brown, about 3 minutes. Transfer to bowl with oats.

Add the brown rice crispies, apricots and cranberries to the bowl with the oats and nuts.

In a small saucepan, heat the almond butter, and honey until the mixture just begins to melt and loosen. Stir in the salt and cinnamon. Pour mixture over oats and nuts and stir thoroughly to combine. Spread mixture evenly in prepared baking dish. Using a piece of parchment or wax paper and press to flatten evenly. Chill bars for several hours to firm.

Remove from pan using the foil sling. Cut into 16 even squares.