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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 3 | cups | oats, quick-cooking | 1 1/2 | cups, sliced | almonds | 1 | cup, shredded | coconut, dried, shredded | 3/4 | cup | sunflower seed kernels, toasted & salted-ground | 5 | tablespoons | butter | 1/2 | cup | honey | 1/2 | cup | Low Sodium Natural Peanut Butter | 1/2 | cup, unpacked | brown sugar, light (unpacked) | 1 | tablespoon | vanilla extract | 2 | teaspoons | kosher salt | 1 | cup, packed | raisins, seedless | 1 | package (net weight, 12 oz) | semisweet chocolate morsels |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350F. Toss oatmeal, nuts, and coconut together and spread out on a sheet pan. Bake 10 minutes, or until lightly browned. Transfer to a large mixing bowl and add sunflower seeds. | | 2 | Bring butter, honey, peanut butter, brown sugar, and salt to a boil in a small saucepan over medium heat. Cook and stir for a minute, then add vanilla. | | 3 | Pour honey mixture over toasted oatmeal mixture and mix well. Any dry stuff that isn''t coated with some wet stuff is prone to fall off during the cutting of the bars. | | 4 | Mix in the raisins. | | 5 | Line an 11x15 pan with parchment paper. | | 6 | Sprinkle the parchment paper with chocolate chips. | | 7 | Spread the granola mixture over the chocolate chips, and press it down well. If it''s cool enough, it doesn''t hurt to use your clean hands to press and make sure everything is sticking together -- again, you want to avoid the mixture just falling apart when you cut the bars. If it''s still pretty hot, just use a rubber spatula. | | 8 | Bake 25-30 minutes, until golden brown. | | 9 | Cool completely in refrigerator. When cool, carefully lift out using the parchment paper, and set on a cutting board. I recommend using the longest chef''s knife you have to cut into bars. It''s a pretty solid mixture and requires some force, so be careful. |
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