If you want to consume the most amazing granola bar of your life then I highly recommend you make these. I couldn't even help myself from picking at them which is why they don't all look perfectly square. Seriously. Make these!!
Abby's Table, one of my favorite places in Portland, had this recipe on their website. So I give her the credit... and adapted it to what I had in the pantry.
Gluten Free Granola Bars
1 cup walnuts (coarsely chopped)
1 1/2 cup maple sugar or date sugar
2 tablespoons coconut oil
1 teaspoon vanilla extract
1 teaspoon sea salt
1/4 cup pumpkin seeds
1/4 cup large unsweetened coconut flakes
1 1/2 tablespoon chia seeds
1 cup crushed corn flakes (or brown rice cereal)
2 cups mixed dried fruit (I used a mix of dried cherries, blueberries, and cranberries)
Preheat the oven to 325°. Line a small casserole dish with parchment paper
Place the oats and walnuts onto a baking sheet and into the oven. Let them toast, turning twice, for 8-10 minutes.
While those are toasting, put the maple syrup, coconut oil, vanilla, and sea salt into a saucepan. On medium heat, bring it all to a slow boil while stirring then set aside.
In a bowl, combine the toasted oats and walnuts from the oven, the pumpkin seeds, corn flakes or brown rice cereal, and dried fruit. Pour the syrup over the dry ingredients and stir it all up, making sure everything is evenly coated.
Pat the mixture firmly into a greased casserole dish, on top of the parchment paper and smooth down the top. **Make sure to really push everything as firmly together as possible. Put the dish into the oven to bake for 30 minutes.
Make sure not to cut into them for an hour! If still to soft after that, place in the fridge for 30 minutes before cutting into them.