Quinoa-Maple Granola Bars - cooking recipe

Ingredients

6 cups gluten-free oats
3/4 cup oat bran
3/4 cup shredded unsweetened coconut
1/2 cup raw pumpkin seeds
1/2 cup raw sunflower seeds
1/4 cup flax seeds
1/4 cup quinoa flakes
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup maple syrup
3/4 cup honey
4 ounces sunbutter (sunflower seed butter)
1/4 cup molasses
1/4 cup grapeseed oil
2 1/2 ounces prune baby food
2 teaspoons vanilla extract
24 ounces jumbo semisweet chocolate chips
1/2 cup raisins
1/4 cup dried cranberries
1/4 cup dried cherries

Preparation

Preheat the oven to 300 degrees F (150 degrees C).
Combine oats, oat bran, coconut, pumpkin seeds, sunflower seeds, flax seeds, quinoa flakes, cinnamon, nutmeg, ginger, and cloves in a large bowl.
Combine maple syrup, honey, sun butter, molasses, grapeseed oil, prune baby food, and vanilla extract in a saucepan over low heat. Cook and stir until combined, 1 to 3 minutes. Pour into the bowl with the dry ingredients and stir until granola is moistened.
Press granola into a nonstick rimmed baking sheet.
Bake in the preheated oven until set, about 30 minutes.
Combine chocolate chips, raisins, cranberries, and cherries in a bowl. Press mixture evenly into the granola base in the baking sheet.
Bake in the hot oven until firm, about 10 minutes more.
Remove from oven and let cool. Place in the refrigerator until hardened, 1 to 2 hours. Cut into 1/2-cup-sized granola bars.