Prep Time: 10 minutes

(freeze overnight)

Cook Time: 10 minutes

Ingredients

¼ cup coconut oil

¼ cup maple syrup

1 cup Gluten-Free old fashioned oats

1 tsp pure vanilla extract

1 cup nuts/seeds (we suggest ½ cup chopped almonds, ¼ cup pumpkin seeds, and 1 tbsp chia seeds, 3 tbsp Manitoba Harvest hemp seeds)

½ cup shredded coconut

½ cup Community Naturals chocolate covered quinoa puffs

Alternatives

Instead of ½ cup of quinoa puffs, do dried fruit (try dried kiwi, pineapple or banana from a tropical flavour)

To make low glycemic, change out the maple syrup for yacon syrup and up the nuts & seeds to 1½ cups (eliminating the quinoa puffs)

Instructions:

1. Line a small baking dish with parchment paper or plastic wrap, leaving extra on the sides. Melt coconut oil, syrup, and vanilla extract in a medium saucepan.

When liquid mixture melts and becomes a bit foamy, turn the heat down to low, add the oats and stir to coat. Add the nuts/seeds, and stir to coat.

2. Remove from heat and add the rest of your ingredients (shredded coconut, quinoa puffs, dried fruit). If you're using the chocolate covered quinoa puffs, the chocolate coating will melt a bit off the quinoa puffs to give the bars a subtle chocolatey flavour.

3. Add the mixture to your lined dish and evenly spread it out using a spatula. Fold the parchment paper/plastic wrap over the granola so the top is covered. Use a lot of weight to press the granola down, so it is as packed as you can make it. Refrigerate overnight.

4. Remove granola from parchment paper and cut into 6-8 bars. Store in the fridge in a container rather than individually wrapped to avoid waste (they won't stick together).