The Granola Bars

Ingredients:

2 cups rolled oats

3/4 cup raw sliced almonds

1/2 cup raw pumpkin seeds

1/2 cup raw sunflower seeds

2/3 cup unsweetened shredded coconut

1/2 cup maple syrup

3/4 cup almond butter

2 tsp vanilla

2 tbs coconut oil

1/2 tsp sea salt

2 tbs flaxseed meal

1 cup pitted chopped medjool dates

Directions:

• Heat oven to 350 degrees. Line a sheet pan with parchment paper. Toast oats, nuts, seeds, and coconut for 10 minutes.

• In a saucepan, heat maple syrup, nut butter, coconut oil, vanilla, and sea salt on low just until liquified.

• Add toasted mixture plus flaxseed meal to saucepan. Stir gently.

• Fold in chopped medjool dates.

• Transfer the parchment paper to a 13x9 baking dish. Press granola mixture into pan, pressing down until it spreads evenly.

• Refrigerate for several hours until solid.

• Cut into squares and store covered in fridge up to 10 days.

Notes:

• I like to individualyl wrap cut bars to make them easier to grab and go.

• They taste just fine at room temperature but will become crumbly without refrigeration.