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1
Preheat the oven to 350 degrees F. Line a 7- by 11-inch baking pan with parchment paper and spray with cooking spray.
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2
In a bowl, stir the oats, sunflower seeds, almonds, coconut, flax seed meal and cinnamon.
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3
Transfer to a dry sheet tray and toast in the oven for 15 minutes.
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4
Transfer to a bowl.
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5
While dry ingredients toast, in a medium pot, add the honey, coconut oil and vanilla.
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6
Bring to a boil over medium heat and cook until the honey turns a copper color, 12 to 15 minutes.
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7
Pour the honey into the dry ingredients and mix until well coated with the honey mixture.
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8
Pour onto the prepared baking pan.
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9
Pack down the ingredients.
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10
Bake for about 10 minutes; the middle may seem slightly sticky but it will cool nicely.
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11
Let cool in the refrigerator for 1 hour.
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12
Flip over, take off the parchment and cut into rectangles.
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13
Serve.
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14
For other flavors, make the following substitutions to the recipe above:
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15
Ruby (Cranberry): Omit the almonds and add an additional 1/4 cup dried cranberries.
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16
Nathan (Blueberry/Almond): Substitute the cranberries with dried blueberries.
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17
Enzo: (Cashew/Almond): Omit the cranberries and add 1/4 cup cashews to the dry ingredients.
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18
Ellie (Cashew/Date): Substitute the almonds with cashews and substitute the cranberries with dried dates.
