Everything and the Kitchen Sink Chewy Granola Bars

Everything and the Kitchen Sink Chewy Granola Bars

Source: Valerie Douglas  This recipe can be easily doubled using a 9X13 inch pan.

2 cups old fashioned oats

1/4 cup coconut oil

1/4 cup butter (could substitute another 1/4 cup coconut oil)

1/2 cup turbadino sugar (could substitute coconut sugar)

1/2 cup honey

1/2 cup coarsely chopped dried fruit (NOTE: I use honey covered banana chips, un-sulfured apricots and dates.  You can use anything just avoid pineapple because it turns hard as rocks when cooked.)

1/2 cup coarsely chopped mixed nuts (NOTE: If nuts are not already salted, add 1/4 tsp. sea salt)

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

1/2 cup finely shredded, unsweetened coconut

1 tsp. vanilla

OPTIONAL*

*1 TBS chia seeds

*1 TBS flax seeds

*1/2 C semi sweet Enjoy Life chocolate chips or carob chips

Heat oven to 325 degrees.  Coat an 8-inch square pan thoroughly with a healthy fat (NOTE: safflower oil, palm kernel shortening, coconut oil and butter all work well) and set aside.  Combine all the dry ingredients in a large mixing bowl. In a medium sauce pan combine honey, butter, vanilla, and coconut oil.  Melt together over low/med heat just until honey is soft.  Drizzle warmed mixture over dried mixture and stir until well coated.  Press bars into the 8-inch square pan and bake for 20-25 minutes.  Cool bars completely before cutting and serving whereas they will stick together much better when they are cooled.  I place mine in the refrigerator to speed up the cooling process.

*NOTE: I can easily decrease the sugar content and they still taste yummy by about half if you are interested