Wholesome bars blend honey, oats, seeds, and dried fruit for an allergy-friendly snack.
# Components:
→ Dry Ingredients
01 - 2 1/2 cups old-fashioned rolled oats
02 - 1/2 cup unsweetened shredded coconut
03 - 1/2 cup pumpkin seeds (pepitas)
04 - 1/2 cup sunflower seeds
05 - 1/2 cup dried cranberries or raisins, roughly chopped
06 - 1/4 cup mini chocolate chips, optional
07 - 1/4 teaspoon fine sea salt
08 - 1/2 teaspoon ground cinnamon
→ Wet Ingredients
09 - 1/2 cup honey
10 - 1/4 cup sunflower seed butter or tahini
11 - 1/4 cup melted coconut oil
12 - 1 teaspoon pure vanilla extract
# Method:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, allowing an overhang for easy removal.
02 - In a large mixing bowl, add rolled oats, shredded coconut, pumpkin seeds, sunflower seeds, dried cranberries or raisins, chocolate chips if using, salt, and cinnamon. Stir to distribute evenly.
03 - In a small saucepan over low heat, gently mix honey, sunflower seed butter or tahini, melted coconut oil, and vanilla extract until smooth and warmed through.
04 - Pour warm wet mixture over dry ingredients. Use a spatula to combine until all ingredients are evenly coated.
05 - Transfer granola mixture into the prepared pan. Press firmly and evenly using the back of a spoon or bottom of a measuring cup to ensure compactness.
06 - Bake for 20 to 25 minutes, until bars are golden around the edges.
07 - Allow bars to cool completely in the pan on a wire rack. Lift out using parchment paper and slice into 12 uniform bars.
08 - Store bars in an airtight container at room temperature for up to 1 week, or refrigerate for extended shelf life.
