gluten-free // vegan 

These Cranberry Pecan Breakfast Bars are the best healthy breakfast for meal prepping— whip up a batch and you're good to go for the week! 

Ingredients
1 bag Purely Elizabeth Cranberry Pecan Ancient Grain Granola
⅓ cup + 1 tbsp coconut oil
3 cups cranberries, fresh or frozen
3 tbsp maple syrup
2 tbsp lemon juice
3 tbsp chia seeds
2 tbsp chopped pecans 

Directions
1. Preheat the oven to 350 F and prepare an 8x8 inch pan with parchment paper both ways for easy removal.
2. Place the granola into a food processor and blend until small crumbles form. Add in the coconut oil and pulse until combined. Remove ¾ cup of the mixture and set it aside.
3. Press the remaining mixture into the prepared pan. Bake for 5-6 minutes.
4. Meanwhile, place the cranberries, maple syrup and lemon juice into a sauce pan over medium-low heat. Cook for 10 minutes. Use a potato masher to mash the cranberries. Stir in the chia seeds and let the mixture sit for 5 minutes to thicken. Pour the cranberry filling over the crust. Top with remaining crumble and bake for 20-25 minutes and golden brown.