So here it is guys! The recipe from my Facebook Live this morning. I love love granola bars, but it’s hard to find some without nuts, especially when nuts are not an options. I love to eat all kinds of nuts, but sometimes we don’t get along, but I will not bore you with that drama. LOL. 🙂

Today it’s all about this recipe. It’s easy and very delicious and you can add your own favorite seeds or dried fruit. Food is truly one of the best places to explore endless possibilities. What I love the most about this recipe is the quinoa element. The quinoa is toasted along with the seeds and gluten free oats. The toasted quinoa, lends a wonderful nutty taste to the granola, lots of crunch and not to mention, it’s a complete protein. So why not?

Oh yes, share with your friends and family as you Set the Table with Love.

INGREDIENTS
1/2 cup old fashioned rolled oats (gluten free, if desired)

1/2 cup uncooked quinoa

1/4 cup raw sunflower seeds

1/4 cup raw pumpkin seeds

2 tablespoon Earth Balance buttery spread

1/3 cup honey or maple syrup (vegan)

1 teaspoon vanilla

1/2 teaspoon cinnamon

1/4 teaspoon clove

1/4 teaspoon nutmeg

1/4 teaspoon sea salt

1/4 cup flaxseed meal

1/2 cup cranberries

1 -2 tablespoon orange juice

INSTRUCTIONS
Preheat oven to 325 degrees F. Add oats, quinoa, sunflower seeds and pumpkin seeds to a large baking sheet and spread around evenly. Once oven is preheated, toast the oats and quinoa for 8-10 minutes. Once done toasting, pour oats and quinoa into a medium bowl and set aside.
While quinoa and oats are toasting, add Earth Balance buttery spread, honey, vanilla, cinnamon, clove, nutmeg and sea salt to medium saucepan over low heat. Stir until the mixture is smooth and creamy. Remove from heat and allow to cool for a few minutes, then add to the bowl with the oats and quinoa. Stir well to incorporate. Fold in flaxseed meal and dried cranberries. Add half of the mixture into a food processor with a tablespoons of orange juice and blend until mixture incorporates together and looks like dough.
Line an 8×4 or 9×5 inch loaf pan with parchment paper; pour mixture in and spread out evenly, then press mixture down in the pan very firmly.
Place pan in freezer for 30 minutes or until mixture has hardened. Remove bars from pan and cut into desired amount of bars. Store bars in the fridge.