1 tablespoon coconut oil
2-1/2 cups rolled oats
1/2 cup raw sunflower seeds
1/4 cup shredded, unsweetened coconut
1/2 cup dried unsweetened cranberries, coarsely chopped (you can substitute any dried fruit)
1 tablespoon cocoa powder
1/4 cup butter, cut into pieces
1/3 cup honey
1/4 cup SunButter® (we used Organic)
1/2 teaspoon vanilla extract
1/4 teaspoon kosher salt
Heat oven to 350°F. Cover sides and bottom of 8-inch square baking dish with foil. Coat foil with coconut oil. Set aside.
On baking sheet, spread oats and sunflower seeds evenly and toast in oven 10 minutes, stirring occasionally. In large mixing bowl, combine toasted oats and seeds, coconut, cranberries, and cocoa powder, stir to combine.
In small saucepan, combine butter, honey, SunButter, vanilla extract, and salt. Cook on low to medium heat, stirring constantly until butter melts. Be careful not to let this bubble and burn!
Pour melted butter mixture over toasted oats and seeds. Mix well and let cool 5 minutes. Transfer mixture to foil lined baking dish. Use rubber spatula to firmly press mixture into pan, spreading to the sides and all corners.
NOTE: Finished bars will stay together better if you press mixture into pan hard and evenly. Cover pan with foil and refrigerate for 2 hours until set.
Remove block of granola from pan and peel away aluminum foil. Cut into 12 bars.
Store in airtight container for up to 7 days. For softer bars, store at room temperature. For firmer bars, store in refrigerator.