Cranberry Orange Granola Bars

1 Cup Pecan Pieces
1/3 Cup Pumpkin Seeds

Heat a pan over medium heat, toast pecans and pumpkin seeds, stirring often, until they are fragrant, and the pumpkin seeds are starting to make popping noises, about 5 minutes in LOW heat.

2/3 Cup Dried Cranberries

Transfer toasted pecans and pumpkin seeds to a food processor. Add the cranberries and then run the machine for about 10 seconds until the pecans, pumpkin seeds and cranberries are broken up. (If you skip this step, your bars will be more difficult to slice through and more likely crumble at the edges)

1 and 3/4 Cup Quick-Cooking Oats (or Old-Fashioned Oats, Pulsed in a Food Processor)

2 Tsp Orange Zest

1/2 Tsp Ground Cinnamon
1/2 Tsp Salt

In a mixing bowl, combine the contents of the food processor with oats, orange zest, ground cinnamon and salt. Whisk to combine.

1 Cup Creamy Unsalted Almond / Peanut Butter
1/2 Cup Maple Syrup
1 and 1/2 Tsp Vanilla Extract

In a smaller container, mix together almond butter, maple syrup and vanilla extract until well blended.

Pour the liquid ingredients into dry ingredients. Mix them together until the two are evenly combined and no dry oats remain. If the mixture was easy to mix together that's a sign that you need to add some more oats, sprinkle in more oats until you can't incorporate ay more.

Line a 9" square pan with 2 strips of criss-crossed parchment paper cut to fit neatly against the base and up the sides. The parchment papers will make it easy to slice the bars later.

 Transfer the mixture to the prepared square baker. Arrange the mixture fairly evenly in the baker, then use a bottom of a flat round surface, like measuring cup (if it gets very sticky, use a parchment paper under the measure cup) and pack the mixture down as firmly and evenly as possible.

Cover the baker and refrigerate for at least one hour or preferably overnight. The oats needs time to soak up some of the moisture so they aren't sticky. When you are ready to slice, lift the bar out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 1" strips, then slice them in half through the middle.

Storage Instruction: Bars will keep well for couple of days at room temperature. But you can wrap individual bars in plastic wrap or parchment paper and store them in freezer safe bag in the freezer for best flavor. They will keep for several months in the freezer. I put all my bars in a glass container and kept my bars in refrigerator for 11 days.

Taste Note: Tastes AWESOME
Serves: 18
Source: cookieandkate