Hazelnut Granola Bars

13 Minutes

Ingredients

Prep Time:

Minutes

Cook Time:

Minutes

Line an 8×8-inch square baking pan with baking paper.
In a large bowl, combine the rolled oats, puffed quinoa and half the hazelnuts, set aside.
Place a pot over a medium heat, pour in the honey and coconut oil and heat gently until bubbles start to appear. Remove the pot from the heat and add in the salt and vanilla extract. Set aside to cool for 1 minute.
Pour the honey mixture into the bowl with the dry ingredients and mix until well until combined.
Pour the mixture into the earlier prepared baking pan and lightly press to even it out. Top with the remaining hazelnuts and press down with another piece of baking paper, to avoid the mixture from sticking to your hands.
Place the pan in the refrigerator for 2 hours to firm up. Once chilled, remove the pan from the fridge and place on a chopping board. Slice into 10 bars.

Storage: Store in an airtight container in the refrigerator for up to 1 week.

Per Serving

Magnesium

.21

Potassium

.75

Sodium

1.3g

Servings