2 cups rolled oats
1 cup sliced almonds
1 cup shredded coconut
1/3 cup chia seeds
3 tablespoons coconut oil
1/2 cup honey
3 tablespoons almond butter
2 teaspoons pure vanilla extract
¼ teaspoon sea salt
½ cup chopped pitted dates
½ cup chopped dried apricots
½ cup chopped dried cranberries
½ cup sunflower seeds
Preheat the oven to 180 degree C. Oil an 8 by 12 inch baking dish and line it with parchment paper.
Toss the oatmeal, almonds and coconut together and bake for 10-12 minutes, stirring occasionally until lightly brown. Transfer the mixture to a large mixing bowl and stir in the chia seeds.
Reduce the oven temperature to 170 degrees C.
Place the almond butter, coconut oil, salt and honey in a small saucepan and bring it to a boil over medium heat.
Pour over the toasted oatmeal mixture. Add dates, apricots, cranberries and sunflower seeds and stir well.
Pour the mixture into the prepared pan. Wet fingers and press the mixture well and evenly into the pan.
Bake for 25-30 minutes until golden brown.
Cool for at least 2 hours before cutting into squares. While cutting, some crumbs will be left behind. I make granola balls with them.