Apricot Hemp Seed; Sunflower Granola Bars

Easy to make at home, these nut-free granola bars can be adjusted to your taste preferences.
Simply vary the add-ins to your taste, swapping 2 cups of any combination of small (or chopped)
dried fruit, seeds and/or chocolate chips for the apricots and seeds in this version. We found
using brown rice syrup held the bars together best, but other sticky sweeteners, including maple
syrup or honey can be used.

Apricot Hemp Seed & Sunflower Granola Bars

Easy to make at home, these nut-free granola bars can be adjusted to your taste preferences. Simply vary the add-ins to your taste, swapping 2 cups of any combination of small (or chopped) dried fruit, seeds and/or chocolate chips for the apricots and seeds in this version. We found using brown rice syrup held the bars together best, but other sticky sweeteners, including maple syrup or honey can be used.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings 24 bars

Equipment

  • parchment paper

Ingredients
  

  • 3 cups old-fashioned gluten free rolled oats
  • 1 cup crispy brown rice cereal
  • 1 cup finely chopped dried apricots (1/4 inch)
  • 1/2 cup Better Option Foods Hemp Hearts (for a crunchy texture use whole hemp seeds, salted or salt free)
  • 1/4 tsp salt
  • 2/3 cup brown rice syrup or other sweetener of choice
  • 1/2 cup sunflower seed butter
  • 1 tsp ground cinnamon

Instructions
 

  • Preheat oven to 325 degrees F. Line a 9-by-13-inch baking pan with parchment paper, leaving extra parchment hanging over two sides. Lightly coat the parchment with cooking spray.
  • Combine oats, rice cereal, apricots, pumpkin seed, sunflower seeds and salt in a large bowl. Add hemp seeds.
  • Combine rice syrup, sunflower butter and cinnamon in a microwave-safe bowl. Microwave for 30 seconds (or heat in a saucepan over medium heat for 1 minute). Add to the dry ingredients and stir until evenly combined. Transfer to the prepared pan and firmly press into the pan with the back of a spatula.
  • For chewier bars, bake until barely starting to color around the edge and still soft in the middle, 20 to 25 minutes. For crunchier bars, bake until golden brown around the edge and somewhat firm in the middle, 30 to 35 minutes. (Both will still be soft when warm and firm up as they cool.)
  • Let cool in the pan for 10 minutes, then using the parchment to help you, lift out of the pan onto a cutting board (it will still be soft). Cut into 24 bars, then let cool completely without separating the bars, about 30 minutes more. Once cool, separate into bars.

Notes

To make ahead: Individually wrap airtight and store at room temperature for up to 1 week.