There is something about the granola bars I like, it’s that they’re handy. Something I don’t like about store bought ones, is the list of ingredients. A lot of them contain corn syrup, and I have a big concern about the GMO’s, 85% of american corn crops are genetically modified (http://truefoodnow.org/campaigns/genetically-engineered-foods/), so I replace the corn syrup by “Organic raw blue agave syrup”, not as thick but it’s Ok.

Preparation time 10 minutes

Cooking time 30-35 minutes

• 1 cup (250ml) of organic rolled oat (gluten free if needed, like Bob’s Red Mills)
• 2/3 cup (160ml) of organic quinoa flakes
• 1/2 cup (125ml) of sunflower seeds
• 1/2 cup (125ml) of pumpkin seeds
• 1/2 cup (125ml) of raw shelled hemp seeds
• 1/2 cup (125ml) of organic unsweetened coconut
• 1/4 cup (62.5ml) of grounded organic flax seeds
• 1/4 cup (62.5ml) of raisin
• 1/2 cup (125ml) of chocolate chips
• 1/2 cup (125ml) of organic raw cane sugar
• 1/2 tsp. (2.5ml) of Himalayan pink salt
• 1/2 tsp. (2.5ml) of ground cinnamon
• 1/2 tsp. (2.5ml) of ground ginger
• 1/3 cup (80ml) of sunflower butter
• 2 tsp. (10ml) of vanilla
• 6 tbsp. (180ml) of vegan butter (I used Earth Balance)
• 100ml Organic raw blue agave syrup
• about 2 tbsp. (30ml) of water (more or less if needed, your whole mixture has to be moist.)

Preheat your oven to 350º.

Put all dry ingredients in a big bowl. In a smaller bowl, mix the sunflower butter, the vanilla, the butter, the syrup.

Combine everything together and add a bit of water if needed. You need it to be moist.

You will need to put it in a 8″x13″ greased pan and lightly press your mix. I put parchmin paper, it is easier to handle.

Put it in the oven for 30 to 35 minutes until golden. Remove from the oven and let it cool. If its too hot, it won’t hold too well.