Love the flavor of french toast? If so, you will love these granola bars! Instead of using oats I opted for a grain free variation- quinoa flakes. They are delicious and create a similar texture.
You might also try my Cherry Chocolate Chunk Granola Bars which are also grain free. The main difference is that recipe uses only nuts and seeds (a better option for those of you looking to eat low carb.)
These bars come together shockingly fast and can serve as a breakfast for days on the go or as the perfect snack to throw in your kids lunch box.
“French Toast” Granola Bars
- 1 ¼ cups Quinoa flakes
- 2 Cups unsalted nuts or seeds of your choice
- 1 Tablespoon cinnamon
- 2 Tablespoons oil
- 1 1/2 Tablespoon vanilla Extract
- 1/2 cup maple syrup
- ½ teaspoon of salt
- Preheat oven to 300 degrees and line a 7 ½ x 7 ½ (or close in size) square pan with parchment paper.
- Pulse the nuts and quinoa flakes in the food processor until broken up into small pieces. If using larger nuts like almonds, pulse those first so they break up evenly and then add the rest.
- Transfer the nut mixture to a large mixing bowl while you prepare the sugar.
- In a small saucepan, pour the coconut oil, vanilla, and maple syrup. Bring to a rapid boil and continue to boil and whisk together for 3 minutes until the sugar starts to thicken.
- Pour sugar into the nut mixture and mix until evenly coated.
- Add mixture to baking pan and press evenly using parchment paper.
- Bake in oven for 30 minutes.
- Remove from oven. Place the cooked bars in the freezer to chill.
- Once chilled, slice into rectangular bars and store in the fridge or freezer.
- For those allergic to nuts feel free to use just a mix of pumpkin and sunflower seeds.
- Feel free to use honey or agave nectar in this recipe instead of maple syrup, just note that the flavor of the bars will change slightly.
- Oats should work as a good replacement for the quinoa flakes. For those of you with celiac, make sure to use only certified gluten free oats to avoid cross contamination issues.