Preheat oven to 325°F. Set aside this granola bar pan atop a medium baking sheet (for stability in the oven.) Or, line an 8-inch square baking pan with parchment paper or greased foil. I prefer using the granola bar pan; it creates a firmer bar with deliciously crispy edges & a chewy, crisp exterior. Set aside for later.
Add all dry ingredients to a large bowl: nuts, sunflower, hemp, pumpkin seeds, flaxseed, and cinnamon & salt (if using). Stir until well mixed.
Add all wet ingredients to a medium bowl: coconut sugar, coconut oil, almond butter and honey. Whisk until well incorporated.
Pour wet ingredients over dry ingredients. Using a rubber spatula, stir and fold until very well mixed.
Pour the mixture into the prepared granola bar pan or baking pan. For the granola bar pan: scoop about 3 tablespoons of mixture into each crevice. Use a small, narrow spoon to press the mixture down into an evenly, very tightly packed layer. For the square baking pan: using the spatula, press mixture firmly down into an even, very tightly packed layer.
Bake for 22-27 minutes. Mine took 25 minutes. Place granola bar pan + baking sheet, or baking pan, onto a cooling rack to cool for 50-60 minutes, or until completely firm. Then… for the granola bar pan: remove bars from pan and transfer directly onto a cooling rack; for the baking pan: lift bars and parchment paper onto the cooling rack. Allow to finish cooling for 1-2 hours. Slice into 12-18 bars (for baking pan only). Enjoy! Storing instructions below.
Notes:
Storage notes: Store in an airtight container for 1-2 months at room temperature.
