Line a baking sheet with pachment paper or tin foil. Spread the oats and pumpkin seeds into an even layer and bake at 325'° for 10-15 minutes until the oats and the pumpkin seeds start to turn brown. Toss 1/2 way thru the cooking process.
In a large bowl combine dry ingredients: puffed rice cereal, dried cranberries, salt, ground cinnamon, and alkalising powder.
Add the toasted oats and almonds to the large bowl with the other dry ingredients.
In a small saucepan combine the tahini, coconut oil, syrup, and vanilla. Cook on medium low heat whisking together for 3-5 minutes, be sure not to over cook.
After warming the wet ingredients, pour them immediately into the large bowl with the dry ingredients. Mix everything together until well combined and all ingredients are wet.
Line a brownie pan with parchment paper, then pour the mix into the lined pan. Press the mix firmly into the pan, in one even layer, paying attention to the corners. You want everything as tightly packed as possible, to ensure when you cut your bars they dont crumble apart.
Place in the fridge for 2-3 hours to cool and set completely. Pop out of the tray by grabbing onto the sides of the overlapping parchment paper. Set onto a cutting board and cut into 8 bars.
Keep in the fridge for up to 2 weeks.
Macro Nutrition
Nutrition Facts
Green Pumpkin Seed Granola Bars
Amount Per Serving
Calories 237Calories from Fat 133
% Daily Value*
Fat 14.8g23%
Saturated Fat 5.1g32%
Trans Fat 0g
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.1g
Cholesterol 0mg0%
Sodium 87.2mg4%
Potassium 40.6mg1%
Carbohydrates 19.5g7%
Fiber 3.5g15%
Sugar 3.9g4%
Protein 16.3g33%
Vitamin A 1.5IU0%
Vitamin C 0mg0%
Calcium 1.3mg0%
Iron 16.4mg91%
* Percent Daily Values are based on a 2000 calorie diet.