Ingredients
Equipment
Nutrition
Method
Step 1
- Preheat oven to 325ºF
- Line a 13 x 9-inch baking pan with parchment paper leaving one-inch extending past each end for lifting to remove from pan. Spray parchment with gluten-free nonstick food spray.
For the Cherry Almond Granola Bites - Follow Step 1 above.
- In a small saucepan combine coconut oil, agave, sugar, and salt. Simmer over medium heat until the oil melts.
- Combine oats, almonds, cherries, coconut, sunflower and flax seeds in a large mixing bowl. Add the melted oil and sugar mixture, stirring to combine.
- Spread the mixture in the prepared pan, pressing into an even layer.
- Bake for 15 minutes, turn the pan, and bake for 15 to 20 minutes or until the edges are lightly browned.
- Remove from the oven and let cool completely in the pan.
- Using the parchment paper, lift the cooled bars. And place on a cutting board. Cut the bars into 1 x 1-inch squares (for larger bars cut into 18 equal-size bars).
- Store in the refrigerator in an airtight container for up to one week or freeze up to three months.
For the Maple Trail Mix Granola Bites - Follow Step 1 above.
- In a small saucepan combine coconut oil, maple syrup, sugar, vanilla, cinnamon, nutmeg, and salt. Simmer over medium heat until the oil melts.
- Combine the oats, pecans, cranberries and raisins, coconut, and chia seeds in a large mixing bowl. Add the melted oil and syrup mixture, stir to combine.
- *Let the mixture cool slightly and add the chocolate chips, stir to combine.
- Spread the mixture in the prepared pan, pressing into an even layer.
- Follow the above method to bake, cool, and cut into the desired serving size.
- Melt the remaining gluten-free Semi-Sweet Mini Chocolate Chips (approximately 5 ounces) in a microwave-safe bowl for 30 seconds. Stir and continue heating for additional 30-second intervals until the chocolate is thin and completely melted.
- Working quickly, spoon a thin layer (about half) of the melted chocolate on a clean sheet of parchment large enough to hold all the bars.
- Arrange the cut bars on top of the layer of chocolate, then drizzle the remaining chocolate over the top and let sit until the chocolate is cooled and set.
- Store in the refrigerator in an airtight container for up to one week or freeze up to three months.
Personal Notes
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