Makes: 16 bars
These granola bars are an excellent source of fiber, omega-3 fatty acids, and vitamin C. Oats are a great source of fiber and can help with cholesterol management.
- 3 cups rolled oats (not quick oats)
- 1 cup filtered water
- 1/4 cup flax seeds, partially ground
- 2 tbsp. amaranth
- 1/2 cup oat bran (or wheat bran if tolerated)
- 1/2 cup whole grain flour (your choice)
- 1/2 cup shredded coconut
- 1/2 cup dried cranberries
- 1 tsp. cinnamon
- 1/4 tsp. sea salt
- 1/2 – cup maple or agave syrup
- 1/2 cup olive oil
- zest of an organic orange
Preheat the oven to 350 degrees F. Spread the oats on a baking sheet and toast them for 20 minutes, turning once halfway through to prevent browning. While oats are toasting, put water, flaxseed and amaranth in a small pot on the stove over high heat. Bring to a boil and then reduce heat to a simmer and cook for 8 minutes longer. Remove from heat.
In a large bowl, whisk together the bran, flour, coconut, berries, cinnamon and salt.
Once oats have toasted (and have been removed from the oven), add them to the large bowl. Reduce oven temperature to 325 degrees F. Scrape the flax mixture into the bowl and combine to make a uniform mixture. Stir in maple or agave syrup and olive oil.
Press mixture into a lightly oiled 11 x 7 x 1½ inch baking pan and score into 16 bars (one long lengthwise cut, 7 cuts width-wise). Bake for 30 minutes. Allow to cool before cutting.
They should keep in a sealed container on your countertop for 4 or more days, or in the fridge for a week or more (though they might get soggy in there).