- Preheat oven to 150°C. Line a 13” x 9” baking pan with foil and coat with cooking spray.
In a small saucepan combine the honey, coconut oil and peanut butter. Heat over medium and stir until the peanut butter has melted. Remove from heat and add a pinch of salt. - In a large bowl combine all the dry ingredients then pour over the peanut butter mixture and stir carefully but thoroughly until everything is well coated.
- Pour the mixture into the prepared baking dish and press down firmly and evenly. Bake for 15 minutes or until firm.
- Cool completely in pan then slice into bars.
Inca Berry Granola Bars
Recipe by JO FEEHAN - SECOND HELPING
Tasty and healthy. Our work here is done.
Ingredients
- 2 cups puffed wheat
- 1 cup oats
- 100gm Inca Berries
- ¼ cup pepitas
- ¼ cup sunflower seeds
- ½ cup pistachios
- ¼ cup LSA
- ¼ cup chia seeds
- ½ cup honey
- ¼ cup peanut butter
- ¼ cup coconut oil
- Non-stick cooking spray
