Vegan Muffin Tin Granola Bars (GF, Oil-free)

Name: Vegan Muffin Tin Granola Bars (GF, Oil-free)
Prep time: 10 min
Cook time: 17 min
Total time: 27 min
Ingredients: 1/2 cup (118 mL) nondairy milk or water; 1/4 cup (60 ml) pure maple syrup; 1/4 cup chickpea flour; 2 teaspoons whole psyllium husks (see notes for powder); 1 teaspoon vanilla extract; 1/4 teaspoon salt (optional/adjustable); 2 cups (200 g) rolled oats (certified GF as needed); 1/2 cup dried fruit, chopped (I used dried tart cherries)

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Prep Time: 10 minutes

Cook Time: 17 minutes

Total: 27 minutes

Servings: 12

Author : Camilla

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Vegan Muffin Tin Granola Bars (GF, Oil-free)

Ingredients

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1/2 cup (118 mL) nondairy milk or water1/4 cup (60 ml) pure maple syrup1/4 cup chickpea flour2 teaspoons whole psyllium husks (see notes for powder)1 teaspoon vanilla extract1/4 teaspoon salt (optional/adjustable)2 cups (200 g) rolled oats (certified GF as needed)1/2 cup dried fruit, chopped (I used dried tart cherries)

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Instructions

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Step 1

Preheat oven to 350F (180C). Grease or spray all 12 cups of a standard muffin tin (or line with paper or foil liners).

Step 2

In a large bowl, whisk together the milk, maple syrup, chickpea flour, psyllium, vanilla and salt. Let stand for 5 minutes to thicken.

Step 3

To the bowl, add the oats and dried fruit, stirring to coat. Divide mixture evenly among prepared cups. Using the bottom of a measuring cup (spray or grease bttom of cup to avoid sticking), firmly tamp down the granola mixture.

Step 4

Bake in preheated oven for 14 to 17 minutes until golden brown. Transfer to wire rack and cool in tin for 10 minutes. Remove granola bars from tin and cool completely.