No-Bake Granola Bars

Adapted from the Nutty Scoop

Makes 8 Bars

Ingredients

1 1/2 cups gluten-free rolled oats
1 cup peanut butter
1/2 dried tart cherries
1/2 cup soaked pistachios
1/4 cup sprouted flaxseed
1/2 cup soaked walnuts
1/2 cup sprouted pumpkins seeds
1/4 cup sprouted sunflower seeds
1/3 cup maple syrup or honey
1/2 cup unsweetened applesauce or mashed banana

Instructions

1. Line an 8×8 inch baking pan with unbleached parchment paper and set aside.
2. In a large mixing bowl, or a stand mixer, add all the ingredients. Mix thoroughly until combined.
3. Press the mixture firmly into the prepared baking pan.
4. Place in the fridge until the mixture sets. about 3-4 hours.
5. Cut into 8 bars and serve.
6. Cover leftovers and store them in the fridge for up to one week.

*If you’d like, drizzle 2 tablespoons of melted dark chocolate over the bars before you place them in the fridge.
*Substitute any preferred nut butter for the peanut butter.
*Tart cherries can be replaced by raisins, or currants.
*Exchange pistachios for crushed almonds or cashews.
*Add 1 teaspoon chia seeds to the mashed fruit 5 minutes before mixing together.