Ultra Yummy Breakfast Granola Bars

Whole grain, seeds, nuts, and dry fruit…does it get better? Yes! They’ve got nut butter! This recipe is flexible. You can sub sweeteners (except don’t use fake sweeteners); you can use whatever type of nuts or seeds you like. You can add candied ginger in place of dried fruit. Use raisins, currants, or dried chopped cherries – your choice. Makes 16 breakfast bars or 32 snack bars.

Original recipe makes 16 bars

Ingredients

1 teaspoon coconut oil, or as needed
4 cups rolled oats
1/4 cup sliced almonds
1/4 cup chopped walnuts
1/4 cup sunflower seeds
1/2 cup unsweetened coconut flakes
1/2 teaspoon ground cinnamon
1/2 cup raisins
1/4 cup turbinado sugar
1/4 cup agave nectar
1/4 cup coconut butter
1/4 cup peanut butter
1/2 teaspoon sea salt
1/2 teaspoon vanilla extract

PREP

20 mins
COOK

10 mins
READY IN

1 hr 30 mins

Directions

Preheat oven to 350 degrees F (175 degrees C).
Grease a 9×13-inch baking dish with coconut oil.
Stir rolled oats, almonds, walnuts, sunflower seeds, and coconut together onto a large baking sheet; spread the oat mixture out on a baking sheet.
Toast in the preheated oven until golden brown, 8 to 10 minutes, stirring after 5 minutes.
Pour the oat mixture into a large bowl and mix in cinnamon.
Stir raisins, turbinado sugar, agave nectar, coconut butter, peanut butter, and sea salt together in a saucepan. Place saucepan over medium-low heat, bring the mixture to a boil, and boil for 1 minute. Remove the mixture from the heat and stir in vanilla extract.
Pour the hot mixture over the oat mixture and stir until the dry ingredients are moistened.
Press the mixture into the prepared baking dish until even and densely packed. Refrigerate for 1 hour to set up.
Turn the mixture out of the pan, cut into 16 bars, and wrap bars in waxed paper. If desired, cut bars in half to make 32 snack-size bars.