You’ll get a bonus portion of plain old granola when you slice these bars; they’re a little on the crumbly side. No worries, just put the crumbs in a jar and use as you would regular granola. That is if you don’t eat them all while you’re doing the slicing.
Cranberry Granola Bars
3 cups old-fashioned oats
2/3 cup whole wheat flour
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 1/2 cups raw almonds, roughly chopped
1 cup raw pumpkin or sunflower seeds (or a mixture)
1/2 cup unsweetened coconut flakes
1/2 cup pure maple syrup, preferably grade B
1/2 cup coconut oil
1/4 cup brown sugar, packed
1/2 teaspoon cardamom
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla extract
1 cup dried cranberries
Set Sun Oven out to preheat. Line two baking pans with parchment paper.
In a very large bowl, put the oats, flour, baking soda, salt, almonds, and pumpkin seeds, mix well to combine.
In a medium bowl, whisk together the maple syrup, coconut oil, brown sugar, cardamom, cinnamon, nutmeg, egg, and vanilla extract.
Use a rubber spatula and mix until the oat mixture is coated with the maple syrup mixture. Mix in the cranberries.
With wet hands, firmly press the mixture into the prepared baking pans. Cross stack the pans in the Sun Oven and bake until golden, 45 minutes to 1 hour (top pan will bake slightly faster). Cool 10 minutes in pans on racks then use the parchment paper to lift the bars onto the racks. Let cool completely before slicing into bars.