Granola Mom Squares
Posted: | Categories: Recipes | Tags:cakes dessert gluten-free kid-friendly
Granola Mom Squares
Melissa Ben-Ishay
Sweet Recipes
Parchment paper is one of my must-have kitchen items for keeping everything mess-free (especially around my kids). I use it to make clean-up easier after a full meal, line my pans with it for baking, and have even figured out how to use it as a piping bag for cute Earth Day cupcakes. My go-to parchment paper is If You Care—I love that the paper is compostable and made with recycled materials. Best of all, it’s totally chlorine-free, so I can use it for my kids without worrying about what chemicals might be going into their food.
Ingredients
- ¼ cup honey
- 1/3 cup neutral oil
- 1 teaspoon vanilla paste
- 1 teaspoon salt
¼ cup tahini
- ¼ cup maple syrup
1 cup cashews (roughly chopped)
- ½ cup almonds
- ⅓ cup pumpkin seeds
- ¼ cup hemp hearts
- ½ cup unsweetened shredded coconut
- ½ cup sesame seeds
- ½ cup oats
Directions
Preheat the oven to 350F and line a baking sheet with parchment paper.
Add the honey, oil, vanilla, salt, tahini, and maple syrup to a large bowl and stir to combine.
- Stir in the cashews, almonds, pumpkin seeds, hemp hearts, coconut, sesame seeds, and oats, and use a spatula to combine so the dry ingredients are evenly coated in the wet ingredients.
- Spread the mixture onto the prepared baking sheet and use another sheet of parchment paper to press it down. (This keeps your fingers from getting sticky.) I like to use something heavy—a jar, a glass, a big bottle of vanilla paste—to press it down even more so all the ingredients are flat and clustered tightly together.
- Bake for 35-40 minutes, until golden brown.
- Let cool completely, then cut into squares or bars. Pack them up for your kids in paper sandwich bags, adding a few chocolate chips if you want.
