This was supposed to be granola bars…but they failed. Well, they failed as granola bars, but were an EPIC win as granola. This stuff is relatively healthy, great for breakfast, and is infinitely adaptable to whatever you like. I think I’m going to bake another big batch this weekend because it’s just such a perfect fall breakfast.
The source for most of the stuff in here was my new favorite natural foods store in San Francisco, Other Avenues. If you ever find yourself in the Sunset area, stop in to be amazed by their beautiful bulk bins! Another bonus is that street parking is easy and it’s not too far from where we live.
Anyway, if you can’t find brown rice syrup, you might try some honey or possibly maple syrup. I’m still not good with my sweetener substitutions, so I’m not sure if a 1:1 switch is ideal, but I might play around with it and get back to you. And of course, if you make your own variety, I’d love to hear about it!
(adapted from Runners Kitchen)
2 cups rolled oats
1/3 cup flax seeds
1 cup pumpkin seeds
1/2 tsp cinnamon
1/3 cup almond butter
1/3 cup brown rice syrup
2 tbsp vegetable oil
1 cup dried cranberries
Preheat the oven to 350 F.
Combine the oats, flax seeds, pumpkin seeds, salt, and cinnamon in a large bowl.
Stir together the almond butter, brown rice syrup, and vegetable oil in a separate bowl. Add to the dry ingredients and mix thoroughly.
Spread on a rimmed baking sheet and bake for about 30 minutes, stirring every 10 minutes, until golden and crisp. Let cool, then toss with dried cranberries and store in an airtight container.