Leah's Loaded Granola Bars
Makes 15 servings (Serving Size, 1 bar)
2 cups raw oats
2 scoops MILA (4 tablespoons chia seeds)
1/3 cup raw, unsweetened coconut flakes
1/3 cup raw steel cut oats or buckwheat
3/4 cup raw, unsalted sunflower seeds
1/4 cup raw, unsalted pumpkin seeds
1 cup walnuts, crushed (or other nut or uncrushed seed)
2/3 cup coconut sugar
1/3 cup honey
1/4 cup raw, unprocessed black strap molasses (can substitute with honey)
4 tablespoons coconut oil
2 teaspoons vanilla extract
1/2 teaspoons sea salt
8 ounces dried fruit (raisins, cranberries, dates, etc)
Preheat oven to 400 degrees F.
Mix dry ingredients, from oats to walnuts, then place in a shallow baking pan (about 10”x15.5”) to toast for 10-12 minutes, stirring every few minutes, careful not to burn.
Prepare glass baking dish (9”x13”) for granola by lining with unbleached parchment paper, coated with coconut oil (You’re coating the paper, not the pan.).
Remove dry ingredients from oven, set aside, and turn off oven.
Combine all other ingredients EXCEPT dried fruit in a small saucepan on medium heat to bring to a simmer, stirring constantly until light in color and thickened (about 10 min, can lower heat, if necessary). The longer the sugar heats, the crunchier the bars will be.
Combine all ingredients into large mixing bowl, including toasted ingredients, liquid ingredients, dried fruit, and mix well, as quickly as possible, before sugar hardens.
Spread mixture on greased parchment paper in prepared baking dish, packing evenly with a spatula (too hot to handle). The more compacted, the better the bars will stay together.
Once granola has cooled (2-3 hours), remove from pan by pulling on edges of parchment paper and place on cutting board to cut into bars.
Press firmly with large knife, careful not to “saw” into granola. Start by making 4 cuts, the length of the pan, so you have 5 long strips, about 1 1/2” wide. Then make 3 even pieces, about 4 1/3” long, of each strip, by making 2 cuts in each.
Store in airtight container for up to 1 week.