Quinoa & Goji Berry Granola Bars with Truvía^® Brown Sugar Blend

Directions

• 1.

  Preheat the oven to 350^°F (175^°C) with a rack in the center position. Line a 6 1⁄2” x 10” pan with aluminum foil or parchment paper. You do not need to grease the paper. Set the pan aside.

• 2.

  Spread the oats, quinoa and almonds onto a sheet pan and toast in the oven for 10 minutes, until the nuts are golden brown and fragrant. Remove from the oven and set aside.

• 3.

  In a medium pot, combine the Truvía^® Brown Sugar Blend, water, coconut oil, vanilla and salt. Cook the mixture over medium heat, stirring occasionally.

• 4.

  Fill a cup with cool water. After the syrup has cooked for 5 to 10 minutes, test the syrup by spooning several drops into the cold water. When the syrup no longer dissolves, but instead forms solid drops in the water that are firm to the touch, your syrup is done cooking. Immediately remove the pot from the heat and pour all of the contents from the sheet pan, and the goji berries into the pot. Stir until thoroughly combined.

• 5.

  Spread the mixture into the prepared pan using a rubber heat resistant spatula. Use the spatula to press the mixture firmly and evenly in the pan. Allow the bars to cool for 4 to 5 hours.

• 6.

  After 4 to 5 hours the bars will still be soft enough to cut. Cut the mixture into 4 long strips length wise, and 3 even strips width wise. Allow the bars to firm up in the pan, uncovered for 24 hours.

• 7.

  After 24 hours, remove the bars from the pan. If the bottoms of the bars are not completely dry, place them on a piece of parchment for 1 hour, bottom sides up, before individually wrapping.

• 8.

  The granola bars will last at room temperature for up to 3 weeks.