I swear I had every intention of making these granola bars for my daughter. I may or may not have eaten 90% of these myself. What can I say, I’m a sucker for sprinkles. It’s hard to resist something that tastes so good and is also actually pretty healthy. My daughter loves these salted chocolate tahini granola bars, and I obviously do too. The gluten free treats are extremely crunchy, chocolatey, nutty, salty, and just a little bit sweet, naturally sweetened with date syrup and honey. And did I already mention the funfetti sprinkles? These granola bars are definitely not just for kids.

Chocolate Tahini Granola Bars

Ingredients:

1 1/3 C rolled oats

1/4 C oat flour

1/4 C unsweetened flake coconut

1/2 C puffed quinoa (puffed rice cereal can be substituted)

1/4 C amaranth seed

2/3 C hazelnuts, chopped

1/2 C mini chocolate chips

1/2 C sprinkles

1 tsp kosher salt

1/3 C tahini

1 Tbsp date syrup

1/4 C honey

1 Tbsp coconut oil, unmelted

1 Tbsp olive oil

Maldon flake salt

Preheat oven to 350 degrees.

Line a 9 x 13” cake pan with parchment paper so that there is overhang on at least two sides.

In a large bowl combine rolled oats, oat flour, coconut, puffed quinoa, amaranth, hazelnuts, mini chocolate chips, sprinkles, and salt. Stir until the ingredients are mixed together. Set aside.

In a small saucepan, combine tahini, date syrup, honey, coconut oil, and olive oil. Heat over medium-medium low heat stirring continuously until the mixture comes to a simmer. Remove from heat and pour over the oat mixture. Mix everything together and transfer to parchment lined cake pan. Spread oat mixture out evenly and firmly press into the pan. Sprinkle flaky sea salt over the top.

Bake for 20-25 minutes, or until the edges have started to brown. Let cool completely, and then place in the refrigerator for 30 minutes before cutting. Cut into bars and store in an airtight container.