Granola Bars

Worth making!!

2 cups old fashion rolled oats (I used Gluten-Free Rolled Oats)

1/2 cup millet

1 teaspoon ground cinnamon

3/4 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/8 teaspoon cloves

1/3 cup maple syrup

1/4 cup honey

1 teaspoon vanilla extract

1 cup medjool dates, pitted

1/3 cup pecans, chopped

1/3 cup roasted unsalted almonds

1/3 cup pumpkin seeds

1/2 cup dried cranberries

1/2 cup mini chocolate chips

Preheat oven to 325 degrees. Line an 8×8-inch baking pan with parchment paper with edges coming over sides. Set aside.

In a large bowl toss together oats, millet, pecans, almonds, pumpkin seeds, cranberries, and mini chocolate chips.

In a bowl of a food processor, combine the maple syrup, honey, vanilla, and dates. Pulse together. Add cinnamon, ground ginger, salt, nutmeg, and cloves. Puree mixture.

Add date mixture to oat mixture and stir to combined. If mixture is not wet enough add a tablespoon at a time of maple syrup.

Press the oat mixture into prepared baking pan. Bake for 25 minutes.

Remove pan from oven and place on a wire rack to cool completely. Once cooled, lift sides of parchment paper to release from pan. Place on cutting board and cut granola bar.

Bars can be stored in refrigerator or even frozen.

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