Servings: 1 9-inch (23 cm) square pan that makes 24 to 30 bars
2 cups (180 g) rolled oats (not instant)
1 cup (125 g) sliced almonds
½ cup (60 g) shredded coconut, sweetened or unsweetened
½ cup (90 g) raisins
¼ cup (35 g) unsalted, roasted sunflower seeds
¼ cup (35 g) unsalted, roasted pumpkin seeds
1 cup (275 g) pure almond butter
1 cup (210 g) packed light brown sugar
1/3 cup (75 g) virgin coconut oil
2 tsp (10 mL) vanilla extract
1 tsp (5 mL) ground cinnamon
½ tsp (1 mL) fine salt
1 large egg, lightly beaten
1. Preheat the oven to 350 °F (180 °C) and grease and line a 9-inch (23 cm)) square pan with parchment paper so that the paper hangs over the sides of the pan.
2. Toss the oats, almonds, coconut, raisins, sunflower and pumpkin seeds together in a bowl. In a pot over medium-low heat, stir the almond butter, brown sugar, coconut oil, vanilla, cinnamon and salt until melted. Pour melted mixture over oat base and stir until blended. Stir in the egg and spread the granola mixture into the prepared pan, patting it down to make it level. Bake for 30 minutes, until lightly browned and then cool for 20 minutes before chilling for 2 hours.
3. To cut, lift granola out of pan with parchment paper and cut into bars.
The bars will keep up to a week in an airtight container, or 3 weeks refrigerated.