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Cranberry Coconut Breakfast Power Bars

If you like a chewy granola bar filled with nuts and fruit, you will love these! For a little healthier fare for Thanksgiving morning, makes these a few days in advance and all you will have to do is plate them for your guests as you tend the Thanksgiving feast.
Plan Ahead Note: these bars need to be refrigerated for 24 hours before cutting into squares.
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Servings: 12 bars
Course: Thanksgiving
Ingredients Method Notes

Ingredients
  

  • ½ cup unsalted almonds roughly chopped
  • ½ cup large-flake rolled oats
  • ¼ cup large unsweetened coconut flakes + ¼ cup more for topping
  • 2 Tablespoons flax seeds (I used the golden flax seeds)
  • 2 Tablespoons unsalted raw sunflower seeds
  • 2 Tablespoons chia seeds
  • ½ cup unsweetened dried cranberries + 2 Tablespoons for topping
  • 1 cup pitted dates
  • ¼ cup smooth peanut butter
  • ¼ cup liquid honey

Method
 

  1. Preheat oven to 350°.
  2. Line a 7" x 11" baking dish with parchment paper and set aside.
  3. On a baking sheet, spread out almonds, rolled oats, ¼ cup coconut flakes, flax seeds, sunflower seeds, and chia seeds.
  4. Toast in a preheated oven for 5 to 7 minutes, until golden.
  5. Transfer to a large bowl. Stir in ½ cup cranberries. Set aside.
  6. In a small bowl, soak the dates in very hot water for 1 minute, or until softened, then strain.
  7. Transfer the softened dates to a food processor and process until smooth.
  8. Stir into the oat mixture.
  9. In a small saucepan on medium heat, warm peanut butter and honey, stirring occasionally, for 5 minutes. Add to oat and date mixture. Stir until well combined.
  10. Using a spatula, spread the mixture evenly over the bottom of the prepared baking dish. Sprinkle with the remaining 2 Tablespoons cranberries and ¼ cup coconut.
  11. Cover with plastic wrap and refrigerate for 24 hours. Using a sharp knife that is oiled, cut into squares.

Notes

Recipe from Cooking in Color cookbook.