Ingredients:

  • 3 cups Old-fashioned rolled oats
  • 1 cup Raw pecans, roughly chopped
  • 0.5 cup Raw almonds, slivered
  • 0.25 cup Raw pumpkin seeds (pepitas)
  • 0.5 cup honey
  • 0.5 cup creamy almond butter
  • 2 tbsp virgin coconut oil
  • 1 tsp pure vanilla extract
  • 0.5 tsp fine sea salt
  • 0.5 cup dried tart cherries
  • 0.25 cup shredded unsweetened coconut

Instructions:

  1. Preheat your oven to 325°F (165°C) and line a large rimmed baking sheet with parchment paper.
  2. Spread the oats, pecans, almonds, and pumpkin seeds in an even layer on the baking sheet. Toast for 10–12 minutes, stirring halfway through, until the oats are mahogany-colored and fragrant.
  3. While the dry base toasts, combine the honey, nut butter, and coconut oil in a small saucepan over medium-low heat. Whisk constantly until the mixture is smooth and bubbles slightly at the edges.
  4. Remove the saucepan from heat and stir in the vanilla extract and fine sea salt.
  5. In a large mixing bowl, combine the toasted oat mixture with the dried cherries and shredded coconut. Pour the warm liquid binder over the dry ingredients and toss until thoroughly coated.
  6. Transfer the mixture back to the parchment-lined pan or an 8x8 inch dish. Use an offset spatula to press the mixture down firmly into a tight, even layer. This pressure is key for the bars to hold their shape.
  7. Allow the granola to cool completely at room temperature for at least 2 hours, or refrigerate for 30 minutes to set the coconut oil before slicing into 12 bars.