Here’s the recipe from my Facebook Live this morning! I’m a big fan of granola bars, but finding nut-free options can be a challenge. I do enjoy nuts, but we sometimes have our differences – I’ll spare you the details! Today, I’m excited to share this simple, yet scrumptious recipe. It’s adaptable to include your favorite seeds or dried fruits. Exploring with food is always a joy, and this recipe’s highlight is the quinoa. Toasted alongside seeds and gluten-free oats, the quinoa adds a delightful nutty flavor, plenty of crunch, and it’s a complete protein too. Why not give it a try? And don’t forget to spread the love by sharing with friends and family as you “Set the Table with Love.”

Ingredients:

– 1/2 cup old-fashioned rolled oats (gluten-free optional)

– 1/2 cup uncooked quinoa

– 1/4 cup raw sunflower seeds

– 1/4 cup raw pumpkin seeds

– 2 tbsp Earth Balance buttery spread

– 1/3 cup honey or maple syrup (for a vegan option)

– 1 tsp vanilla extract

– 1/2 tsp cinnamon

– 1/4 tsp clove

– 1/4 tsp nutmeg

– 1/4 tsp sea salt

– 1/4 cup flaxseed meal

– 1/2 cup dried cranberries

– 1-2 tbsp orange juice

Instructions:

1. Preheat your oven to 325°F. Spread oats, quinoa, sunflower seeds, and pumpkin seeds on a large baking sheet. Toast in the preheated oven for 8-10 minutes.

2. After toasting, transfer oats and quinoa into a medium-sized bowl.

3. While they’re toasting, heat Earth Balance spread, honey, vanilla, cinnamon, clove, nutmeg, and sea salt in a saucepan over low heat until smooth and creamy. Remove from heat and cool slightly.

4. Pour this mixture into the bowl with oats and quinoa, stirring well. Fold in flaxseed meal and cranberries.

5. Process half of this mixture with orange juice in a food processor until it forms a dough-like consistency.

6. Line a loaf pan (8×4 or 9×5 inches) with parchment paper. Pour the mixture in, spreading and pressing down firmly.

7. Freeze for 30 minutes or until firm. Then, remove the bars, cut into desired sizes, and store in the refrigerator.