Home Recipes Chewy Texas Pecan Breakfast Bars

Chewy Texas Pecan Breakfast Bars

These homemade gluten free pecan breakfast bars are a delicious snack to start your morning!

115 g	Texas pecan halves
30 g	raw, shelled pumpkin seeds
27 g	puffed unsweetened brown rice cereal (containing rice only)
180 g	dried cranberries
85 g	unsweetened coconut
2 tbsp	unsalted butter
1 tsp	softned, for greasing pan
120 ml	agave syrup
60 ml	Texas pecan butter
25 g	packed dark brown sugar
1/4 tsp	kosher salt

Step 1
Heat oven to 176°C.
Step 2
Combine pecans and pumpkin seeds in single, thin layer on baking sheet. Bake on top rack of oven 8-12 minutes, turning tray to ensure even baking, until lightly toasted and fragrant. Remove from oven and let cool completely.
Step 3
Place pecans, pumpkin seeds, puffed rice, dried cranberries, and coconut in large mixing bowl.
Step 4
Line baking sheet with aluminum foil pressed firmly into pan to evenly cover bottom and sides. Butter foil with 1 teaspoon soft butter.
Step 5
In small saucepan over medium heat, whisk butter, agave syrup, pecan butter, dark brown sugar, and salt until smooth. Bring to a simmer and simmer 1 minute before pouring over pecan mixture.
Step 6
Use wooden spoon to combine all ingredients until evenly coated. Spread on baking sheet, pressing mixture into even layer. Let cool.
Step 7
Use serrated knife to cut into bars or squares. Store in airtight container in refrigerator for up to 1 week.

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