Adapted, lovingly, from Georgia Harding's recipe at Well Nourished.

Yields 12-16 bars

You’ll need:

½ C (60ish g) pumpkin seeds

½ C (60ish g) sesame seeds

½ C (60ish g) sunflower seeds

1 C (100g) rolled oats

1 C (75ish g) unsweetened shredded coconut

½ C (60ish g) quinoa flakes (optional and only if available)

½ C (125g) butter or coconut oil

¼ C (85g) sweetener (raw honey, maple syrup, date syrup, etc.)

1 t ground cinnamon

1 T ground flax seeds

1 T hemp seeds or chia seeds

½ C dried fruit (cherries, cranberries, blueberries, banana chips, apple chips, etc.)

*For a chocolatey version, add ¼ C of cacao nibs + 2 T of unsweetened cacao powder to the mix.

To make:

Place pumpkin, sesame, sunflower seeds, and oats in a food processor and pulse 5 times until the seeds are broken up. You don’t want a fine powder!
In a large saucepan, over medium heat, toast all the seeds and oats from the food processor, the shredded coconut and quinoa flakes (if using).* Watch the mix so it doesn’t burn, you just want a golden brown color. Remove from the pan.
Now, in the saucepan melt the butter/coconut oil over low heat with the sweetener and cinnamon.
Turn off the heat and add the seed/oat/coconut mixture, the flax and chia seeds, the dried fruit of choice and if you’re going down the chocolate route, add the chocolatey goodness here. Mix to combine thoroughly.
In a parchment-lined baking dish (mine is rectangular), press in the mixture using your hands or a spatula, until it’s evenly distributed in the dish.
Place in the freezer for 20-30 minutes to set well before removing and cutting into squares.
Enjoy!!!

*If short on time, you can skip the toasting and add all the ingredients raw. But, the toasting adds a depth of flavor that is quite lovely!