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Adapted from Gena Hamshaw's recipe on Food52
Makes 12-15 bars
15 minutes preparation time, plus 2 hours for chilling
If you want to experiment with different flavor combinations, you might want to make a smaller batch. I recommend making half a batch and using a 8-by-8 square pan for your practice runs.
2 1/2 cups rolled oats
1 cup toasted pumpkin seeds
1/2 cup dried cherries
1/2 cup chocoalte chips
2/3 cup sunflower butter
1/2 cup honey
1/4 teaspoon salt
Line a 9-by-13 pan with plastic wrap.
In a large bowl, whisk together the oats, pumpkin seeds, dried cherries, and chocoalte chips.
In a large measuring cup, mix together the sunflower butter, honey, and salt. Pour the sunflower butter mixture over the oat mixture and stir with a wooden spoon until the oats are thoroughly coated.
Empty the mixture into the baking pan and flatten it out with a spatula until it is even. Cover with another layer of plastic wrap and chill in the regrigerator for at least two hours. Just before serving, cut into individual bars. I liked cutting them into fairly small servings, 2 or 3 inches per side. Wrap individual granola bars in plastic wrap and store in the refrigerator. They will keep for up to 2 weeks, if they last that long.