Name: Seedy Buckwheat Granola Bars
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Cuisine: Gluten-free
Ingredients: ½ cup raw pepitas (shelled pumpkin seeds; I find them in the bulk bins at my grocery store); ½ cup raw, shelled sunflower seeds; 1 ½ cups rolled oats (make sure they are gluten-free certified for gluten-free eaters); 1 cup pitted dates (soak in hot water for 10 minutes if they look dry); ½ cup raw, untoasted buckwheat; 2 tablespoons chia seeds; 2 tablespoons ground flaxseed; 1 to 2 teaspoons cinnamon; Optional: ¼ teaspoon nutmeg; ¼ teaspoon salt; ½ cup dried cherries, roughly chopped (can sub any dried fruit; cranberries would be delicious); ½ cup smooth almond butter (could substitute sunflower butter to keep these nut-free, but I wouldn’t recommend peanut butter because it would affect the flavor); ¼ cup honey (can use agave nectar if vegan)

Description

Seedy Buckwheat Granola Bars are packed with nutritious ingredients, protein, and healthy fats. They are the perfect snack or on the go breakfast.

Ingredients

Units Scale

1/2 cup raw pepitas (shelled pumpkin seeds; I find them in the bulk bins at my grocery store)
1/2 cup raw, shelled sunflower seeds
1 1/2 cups rolled oats (make sure they are gluten-free certified for gluten-free eaters)
1 cup pitted dates (soak in hot water for 10 minutes if they look dry)
1/2 cup raw, untoasted buckwheat
2 tablespoons chia seeds
2 tablespoons ground flaxseed
1 to 2 teaspoons cinnamon
Optional: 1/4 teaspoon nutmeg
1/4 teaspoon salt
1/2 cup dried cherries, roughly chopped (can sub any dried fruit; cranberries would be delicious)
1/2 cup smooth almond butter (could substitute sunflower butter to keep these nut-free, but I wouldn’t recommend peanut butter because it would affect the flavor)
1/4 cup honey (can use agave nectar if vegan)

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Instructions

Preheat oven to 350 degrees. Evenly spread the pepitas, sunflower seeds, and oats onto a rimmed baking sheet. Toast in the oven for 8 to 10 minutes, or until you can smell the oats and the seeds begin to brown and pop. Make sure to stir them halfway through to prevent burning. Allow them to cool slightly before proceeding. NOTE: In a pinch you can skip this step but it is recommended. Toasting the seeds and oats adds a great nutty flavor.
Process your dates (soak in hot water for 10 minutes if they look dry, drain from the liquid) in a food processor until a date paste has formed. It should mostly have a smooth consistency, but some date pieces are okay. It takes about 3 to 5 minutes to process. Set the date paste aside.
Grease an 8 X 8 baking dish and line with parchment paper. Don’t skip the parchment paper; it really helps things to keep from sticking. Also grease the bottom of a measuring cup.
In a large mixing bowl combine the cooled oats, pepitas, sunflower seeds, buckwheat, chia seeds, flaxseed, cinnamon, nutmeg, and salt. Stir in the cherries.
Add the date paste, almond butter, and honey. Roll up your sleeves, remove any jewelry and get in there with clean hands. The mixture is so rich and sticky that a wooden spoon just isn’t going to get everything well incorporated; your hands are your best tool. Mix until everything is well combined and the ingredients stick together. Pour the mixture into the greased baking dish and use your hands to press the mixture into the pan. You can also use the bottom of that greased measuring cup to help. You want to get everything pressed as tightly as possible so everything sticks together well.
Chill in the freezer for 15 minutes, or until solid. Run a knife along the edges of the pan and turn the pan upside down onto a cutting board. You may have to shake the pan a few times for it to release.
Using a sharp knife cut the large bar into 12 medium-sized bars, or whatever size bar you prefer. Store them in an airtight container between layers of parchment paper in the fridge. They last up to one week, maybe even longer.