Chocolate Chip Pumpkin Seed Granola Bars with Sunflower Butter

Preheat the oven to 325°F (165°C). Line an 8x8 inch baking pan with parchment paper, leaving overhang on the sides for easy removal. Lightly grease the parchment with 1 tablespoon coconut oil.

Spread 1 1/2 cups rolled oats, 1/2 cup pumpkin seeds, and 1/4 cup sunflower seeds on a baking sheet. Toast in the preheated oven for 10 minutes, stirring halfway through, until lightly golden and fragrant.

In a large mixing bowl, combine the toasted oat mixture, 2 tablespoons ground flaxseed, 1 teaspoon cinnamon, 1/2 teaspoon ginger, and 1/4 teaspoon salt.

In a small saucepan over medium-low heat, combine 1/2 cup sunflower butter, 1/3 cup honey, and 1/4 cup pumpkin puree. Heat until just melted and well combined, about 3-4 minutes. Remove from heat and stir in 1 teaspoon vanilla extract.

Pour the warm sunflower butter mixture over the dry ingredients and stir until thoroughly combined.

Allow the mixture to cool for about 5 minutes, then fold in 1/3 cup mini chocolate chips and 1/4 cup dried cranberries. (If the mixture is too warm, the chocolate chips will melt completely).

Transfer the mixture to the prepared baking pan. Using slightly damp hands or the back of a spatula, press the mixture firmly and evenly into the pan.

Bake for 20-25 minutes until the edges begin to turn golden brown.

Remove from the oven and let cool in the pan for 15 minutes, then transfer to the refrigerator (still in the pan) to cool completely for at least 1 hour before cutting.

Once completely cooled and set, lift the bars out of the pan using the parchment paper overhang and cut into 8 bars (cut in half, then each half into 4 bars).

Wrap each bar individually in parchment paper or wax paper for easy transport to school. Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 3 months.