1 cup rolled oats
3/4 cup pumpkin seeds
1/2 cup flaxseeds
2/3 cup muscovado or dark brown sugar
1/2 cup agave nectar
4 tablespoons earth balance
1/2 teaspoon salt
2 teaspoons vanilla extract
2 cups puffed rice cereal (unsweetened)
1/2 cup dried cranberries or cherries
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread the oats, pumpkin seeds, and flaxseeds on the sheet and bake until fragrant, 8 minutes. Transfer the mixture to a large bowl.
In a saucepan, bring the sugar, agave, butter, and salt to a boil over moderate heat. Simmer until the sugar is dissolved and a light brown caramel forms, about 5 minutes. Remove from heat and stir in vanilla.
Drizzle the caramel over the nut-and-oat mixture. Stir in the puffed rice and cranberries until evenly coated.
Line an 8-inch square baking dish with parchment paper, extending the paper over the sides. Scrape the cereal mixture into the dish in an even layer. Cover the mixture with a second sheet of parchment and press down to compress it. Let stand until firm, about 2 hours.
Discard the top piece of parchment. Using the over hanging paper, lift the cereal square and transfer it to a cutting board. Cut into 12 bars and serve. Wrap each individually with plastic wrap for prolonged storage.
makes 16 granola bars
166 calories | 5.5g fat | 28g carbs | 3g protein