Granola Bars
Ingredients
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2 cups rolled oats
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2 cups crisped rice cereal
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1 cup dried unsweetened shredded coconut
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½ cup shelled pumpkin seeds
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¼ cup whole millet
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¼ cup whole flaxseed
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¼ cup buckwheat groats
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Preheat the June Oven
With the rack in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.
June Oven
Combine the dry ingredients
In a large bowl, combine the oats, crisped rice cereal, coconut, pumpkin seeds, millet, flaxseeds, buckwheat groats and hemp seed.
2 cups rolled oats
2 cups crisped rice cereal
1 cup dried unsweetened shredded coconut
½ cup shelled pumpkin seeds
¼ cup whole millet
¼ cup whole flaxseed
¼ cup buckwheat groats
2 tablespoons hemp seed
large bowl
measuring cups
measuring spoons
Chop the almonds
Add the almonds to the bowl of a food processor and process until coarsely chopped, 5 seconds. Add the chopped almonds to a small bowl.
food processor
¾ cup almonds
small bowl
Chop the dates with the coconut oil
Add the dates to the bowl of the food processor and pulse until the dates are coarsely chopped, about 10 pulses. Add the coconut oil and water. Process until combined, about 10 seconds.
1 cup dried pitted dates
3 tablespoons coconut oil
¼ cup water
Add the rest of the wet ingredients
Add the agave, almond butter, honey, tahini and cinnamon to the food processor, and pulse until a smooth, homogeneous paste is formed, about 6 pulses.
½ cup tahini
½ cup almond butter
¼ cup honey
¼ cup agave syrup
1 teaspoon ground cinnamon
Mix the granola bars
Add the date paste to the dry ingredients, then add the chopped almonds and salt. Using your hands, gently mix the paste into the dry ingredients until completely combined with no dry ingredients remaining. If the mixture seems dry, add 1 tablespoon coconut oil and continue mixing.
2 teaspoons flaky sea salt
coconut oil
spatula
Form the granola bars
Pour the mixture into a June Pan sprayed with nonstick spray and press it firmly down until it fully and evenly covers the bottom of the June Pan. Use the palms of your hands to pack down the mixture tightly, making sure the top is flat.
nonstick cooking spray
June Pan
Bake the granola bars
Place the granola bars on the middle shelf of the June Oven. Bake 25 minutes, until the granola is golden brown on top. June will notify you when the granola bars are ready.
Cool the granola bars
Remove from the granola bars from the June Oven. Allow to cool completely in the June Pan. Loosen the edges of the granola bars by running an offset spatula or knife around the perimeter of the June Pan. Invert the June Pan onto a chopping board and unmold the granola bars.
offset spatula
Slice and serve
Cut the bars into the desired size. Serve immediately, or store in an airtight container at room temperature for up to two weeks.
chopping board
knife