Trail guide nut and seed bars from Whole-Grain Mornings: New Breakfast Recipes to Span the Seasons (page 146) by Megan Gordon

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Notes about this recipe

  • sscholl on April 26, 2020

    Delicious! The bars are very thick, so a single bar makes a filling breakfast with a cup of coffee and fresh fruit. I didn’t have raw pepitas or sunflower seeds so I used 1 cup each of chopped pecan, raw cashews and raw almonds. I also subbed dried cherries for the cranberries. I did find them to be a little dry (which makes them crumbly) so next time will reduce the oats by 1/2 cup.

  • Rutabaga on September 07, 2015

    These are some of the best granola-type bars I've made. Personally, I decided I would prefer them without the dried cranberries, but that's simply a matter of taste. I didn't have pecans or sunflower seeds, so instead used additional cashews, almonds, and pepitas. I found them surprisingly difficult to resist; they are highly snackable. Having made my first batch with brown rice syrup, I'm curious to also try substituting honey.

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