This batch makes just over 4 dozen granola bars, depending on how big you slice them. I store them laying flat in gallon freezer bags – no need to even individually wrap them. They pull out simple from the freezer straight to the lunch box and are thawed by lunchtime.
1
lb oats
1
lb raw sunflower seeds
2
TB sea salt
Juice of 2 lemons
2
cups blanched almond flour
1
cup coconut flour
4
cups unsweetened coconut shreds
1
cup melted coconut oil or butter
1
cup natural unsweetened peanut butter
1/2
cup molasses
1
TB vanilla or almond extract
2
TB cinnamon
2
cups raisins
The night before you want to bake off the bars, put the oats, sunflower seeds, sea salt, and lemon juice in a large mixing bowl. Fill the bowl up with water to completely cover the mixture – enough that you can stir to combine. This soaking process will help the oats and seeds digest better. After the oat/seed mixture has soaked 8-12 hours, add the rest of the ingredients and combine. Spread the mixture onto silpat lined jelly roll pans – you will need 2. You could butter your pans if you don’t have Silpat. Bake both sheets at 350 degrees an hour to an hour and 15 minutes, rotating the pans halfway through. Use a pizza cutter (or knife) to slice into the size bars you want. Let them cool before removing from the pan.
