Pinchof cinnamon and nutmegor a couple grinds of fresh
¼ - ½cupraisinsto preference
Preheat oven to 375°F/190°C. Line a large rimmed baking sheet with parchment paper, and lay out oats, almonds, sunflower and pumpkin seeds as flat as possible on the baking sheet, and toast in preheated oven 15-20 minutes, stirring occasionally, until lightly golden.
In a large bowl combine all the dry ingredients, including the toasted ingredients.
In a small measuring bowl, combine the honey, peanut butter, stirring to combine with a fork.
Stir the wet ingredients into the dry ingredients and stir well to combine.
Line a baking dish (8x8 or 9x13 depending on thickness of bars you want) with foil and spray foil with non-stick spray (you can use parchment paper, but I find foil to be easier).
Press the granola mixture in the pan down flat.
Place in fridge for a couple hours to set up, then remove from pan by lifting up on foil, remove foil, and cut into desired size granola bars.
Store in an airtight container in fridge until ready to eat.
Wendy's Note: This is a guest post and there have been numerous people who have reported back that though delicious, these bars did not hold together. The recipe has beenupdated since but I have not tested it. These should be stored in the refrigerator.Optional Variations: • You could use quinoa flakes in place of old fashioned oats if you happen to be allergic. • For nut allergies, substitute a soy nut butter or sunflower seed butter for the peanut butter and simply omit almonds. • You could substitute maple syrup for honey, but honey is healthier anyway ;) • Feel free to add in any extras such as craisins or other dried fruit as well. Have fun with the bars and feel free to make them your own! Servings 14, Calories 288, Fat 12.5g, Carbohydrates 38.2g, Protein 8.3g, Cholesterol 1mg, Sodium 27mg, Fiber 5.3g, Sugars 15.8g