Prep 15 mins
Cook 20 mins
Filled to the brim with sunflower seeds, pistachios (or your favorite nut), peanut butter, and flaxseed meal, they pack a punch full of texture, heart healthy fats, and fiber. Plus, they're delicious and incredibly satisfying. Easy to make and loaded with flavor, you can customize these granola bars to include your favorite ingredients. For example, you can substitute any kind of chopped nuts for the sunflower seeds or peanuts, or swap out a different kind of nut butter in place of the peanut butter. It is important that you use ground flaxseeds, available at natural food stores. If you buy whole flaxseeds, you can grind them at home in your spice grinder. If you're gluten-sensitive, be sure your oats are gluten-free. For soy-free, use a soy-free vegan butter. From Robin Roberson's new book Nut Butter Universe and posted on The Vegan Chickpea. I love Robin's recipes!
- 2 1⁄2 cups old fashioned oats
- 1 cup sunflower seeds
- 3⁄4 cup ground flax seed
- 1⁄2 cup chopped unsalted peanuts (I used pistachios) or 1⁄2 cup other chopped nuts (I used pistachios)
- 1⁄2 cup raisins
- 1⁄2 cup flaked coconut
- 1⁄2 cup pure maple syrup
- 2⁄3 cup peanut butter
- 1⁄2 cup vegan butter (I used Earth Balance)
- 1⁄2 cup raw sugar
- 1 tablespoon apple juice
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- Preheat the oven to 325*F. Lightly grease a 8" square baking pan.
- In a large mixing bowl, combine the oats, sunflower seeds, flaxseeds, pistachios, raisins, and coconut in a large bowl. Set aside.
- In a saucepan, combine maple syrup, peanut butter, butter, and sugar. Cook over medium heat, stirring constantly, until the sugar is desolved and the mixture is smooth. Stir in the apple juice, vanilla, and baking soda, and remove from heat.
- Pour into the oats mixture and stir until well combined. Transfer the mixture into the prepared pan. Place a piece of plastic wrap on top and top with another pan or a book that will fit inside the baking pan to weigh it down. Use your hands to press down on the weight firmly and evenly so that the mixture spreads evenly in the pan. Remove the weight and the plastic wrap and bake for 20 minutes. Cool to room temperature, then cover and refrigerate until firm. Use a sharp knife to cut into 12 bars and store them in the refrigerator for up to two weeks.