Coconut oil, or olive oil cooking spray, for the baking sheet
2 cups organic rolled oats
3/4 cup raw sliced almonds
1/2 cup raw pepitas
1/2 cup raw sunflower seeds
1/2 cup unsweetened shredded coconut
1/4 cup toasted sesame seeds
2 tablespoons flaxseed meal
1 cup dried cherries
1 teaspoon spirulina powder (optional)
1/2 cup brown rice syrup
3/4 cup Justin's Classic Almond Butter
2 teaspoons organic vanilla extract
1 tablespoon coconut oil
1/2 teaspoon sea salt
Preheat the oven to 350 ̊F. Line a baking sheet with aluminum foil and coat lightly with coconut oil or olive oil cooking spray. Spray or butter a 9 x 13-inch baking dish, line it with parchment paper or aluminum foil, and set aside.
Spread out the oats, almonds, pepitas, sunflower seeds, and shredded coconut on the prepared baking sheet and roast in the oven for 8 to 10 minutes.
In the meantime, in a large saucepan over low heat, combine the brown rice syrup, almond butter, vanilla, coconut oil, and salt and cook, stirring, until heated through and combined well using a spatula.
Once the granola mixture has toasted, remove it from the oven, add the toasted sesame seeds, flaxseed meal, dried cherries, and spirulina powder, if using, and toss to combine. Using the foil as an aid, transfer the granola mixture into the large saucepan with the wet mixture. Mix well with a spatula to coat evenly.
Once the mixture is well combined and slightly cool, pour the granola into the prepared baking dish and press it down firmly, to evenly distribute it in the dish. Let cool for at least an hour, or overnight.
Cut into squares and store in an airtight container for up to a week.
Yields 12 bars
Recipe by: Candice Kumai
Find more at candicekumai.com