Sun-dried tomato granola bars




  1. Preheat oven to 350F
  2. Toast oats, nuts, and pumpkin seeds for 8-10 minutes, stirring once or twice. Allow to cool.
  3. Combine toasted ingredients with sun-dried tomatoes in a bowl.
  4. Line baking pan with parchment paper and set aside.
  5. Using a small sauce pan, melt the butter and add the molasses. Bring to a bubble and then simmer for a couple of minutes.
  6. Take pan off the heat and stir in salt and nut butter.
  7. Pour over dry ingredients and toss to coat. Spread mixture onto the baking pan evenly with a spatula. Place a piece of wax paper on top and use a rolling pin to gently flatten.
  8. Allow granola to cool completely before cutting into bars. Store in an air-tight container between layers of wax paper up to 2 weeks.