Copycat Warrior Mix

4.80 from 5 votes

Prep Time10

Cook Time15

Course: Breakfast, Dessert, Snack

Keyword: almonds, coconut, cranberries, easy recipes, gluten-free, low sugar, plant-based, power bars, pumpkin seeds, sunflower seeds, vegan

Servings: squares

Calories: 125kcal

1 cup roasted almonds (112 g)
1/2 cup pumpkin/sunflower seeds (60 g) sub other nuts/seeds, I used 1/4 cup of each
1/2 cup coconut flakes (40 g) I used unsweetened coconut
1/4 cup maple syrup (84 g) or other syrup/honey
2 tbsp coconut oil (30 g) sub (plant) butter
1/2 cup oat flour (or almond flour) (60 g) you can probably sub any type of flour
1/4 tsp salt (plus optional vanilla etc)
1/4 cup dried fruit (40 g) I used dried cranberries

Preheat oven to 350F and line your baking sheet with parchment.
Place almonds in the food processor and process until mostly broken down but stop before it becomes meal-like (this should resemble quick oats).
Add seeds and coconut and pulse a few more times to break them down.
In a large bowl add coconut oil and syrup, microwave 30 sec and mix until blended. Stir in flour and salt.
Add the broken down nut/seed mix and stir to combine. Stir in the dried fruit.
Press the bar dough into the baking pan and bake about 15 minutes until edges slightly brown. Baking more will make them crispier, I like them on the softer side.
Let the bars cool and either slice, or break into chunks with your hands to mimick the original product which is more like granola in a bag.
Enjoy! You can store in room temp for at least a few weeks, or refrigerate/freeze for longer term storage.

I have made this recipe with oat flour and almond flour. Both were amazing.
To make 1/2 cup oat flour at home, process 3/4 cup oats in a food processor until finely ground.
You can cut them into bars or break them up like granola clusters, YUM.
The most fun part about making these bars is to use your own nuts/seeds/fruit and customize them. Go cray and enjoy!