8 Serves
49 Mins
Preheat your oven to 165°C and line a baking sheet with parchment paper. Lightly coat the paper with coconut non-stick spray.
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Vitamin K
5 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
8 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
50 µg / 400 µgCalcium
46 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
206 mg / 420 mgPhosphorus
481 mg / 1,250 mgPotassium
552 mg / 4,700 mgSodium
114 mg / 2,300 mgZinc
3 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
26 µg / 55 µgFiber
9 g / 28 gSugar
5 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
69 gAlcohol
0 g
In a large mixing bowl, combine the rolled oats, millet, brown rice, mixed nuts, nigella seeds, and cherries.
In a small bowl, whisk together the peanut butter and brown rice syrup. Microwave the mixture for 30 seconds to soften it.
Pour the warm peanut butter mixture over the dry ingredients and stir thoroughly until everything is evenly coated.
Reserve 1 1/2 cups of the mixture for loose granola. Spread the remaining mixture onto the prepared baking sheet and press down firmly to create an even layer.
Bake the bars for 15 minutes until lightly browned. Remove from the oven and let cool for 10 minutes before cutting into 4x2 inch bars.
Spread the reserved 1 1/2 cups of mixture onto a baking sheet and bake for 12-15 minutes, stirring occasionally, until golden. Cool completely before storing in an airtight container.
25
g95
g20
g
Yemeni
