July 16th, 2013
Recipe by Paula Bowman
Preheat oven to 350°F. Lightly grease a 9x9-inch pan with coconut oil and line bottom with parchment allowing for parchment to overhang sides for easy removal. Set aside.
Combine oats, almonds, flax seeds and quinoa on a rimmed sheet pan and bake, stirring occasionally until toasted and quinoa is beginning to pop, about 15 minutes. Transfer to a large bowl; add apricots, coconut, sunflower and pumpkin seeds and stir to combine.
. In a deep-sided saucepan set over medium heat combine coconut oil, brown sugar, honey and salt and stir until sugar is dissolved. Bring to a boil and continue to cook for 1 minute. Immediately pour over oat mixture and stir until evenly coated. Transfer granola mixture to prepared pan, sprinkle with chocolate chips and gently mix, incorporating them into the oat mixture while lightly pressing with a heat-safe spatula or the back of a spoon until even and smooth on top. Bake, rotating pan halfway through, until edges are golden brown, about 15 minutes. Let pan cool completely on wire rack before carefully using the parchment overhang to lift granola onto a cutting board and cut into 12 bars. Bars will keep, tightly sealed, at room temperature, for up to 5 days.