1 cup pure rolled oats (make sure they are gluten-free)
1 cup cooked quinoa
½ cup gluten-free dried cherries, unsweetened
1⁄3 cup sunflower seeds
1⁄3 cup sliced walnuts
¼ cup pumpkin seeds
2 tbsp flax, ground
2 tbsp chia seed, ground
1 tsp ground cinnamon
½ tsp sea salt
1⁄3 cup sunflower seed butter
6 tbsp 100% pure maple syrup
Directions
Preheat the oven to 325°F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, combine all ingredients, except the sunflower seed butter and maple syrup.
In a small saucepan, heat the sunflower seed butter and syrup over medium low heat until it becomes liquefied and smooth.
Pour the liquid ingredients over the dry ingredients and mix together until fully combined and everything is coated evenly.
Spread the granola out on the parchment-lined baking sheet, into a thin ¼" layer.
Bake in the center of a warmed oven for 25 minutes, until the granola is browned and slightly crispy. (Don’t cook any longer; it may not look burned but it will be.)
Let the granola cool for about 10 minutes on the baking sheet.
Transfer to a flat surface and cut into bars and finish cooling on a wire rack. Enjoy either in bar form or crumble as granola pieces. Store in an airtight container, for up to 5 days.
