Serves 12

INGREDIENTS

2 cups rolled oats, certified gluten-free

1 cup hazelnuts (coursely chopped)

1 cup agave nectar syrup
1 cup maple sugar or date sugar
2 tablespoons coconut oil
1 teaspoon vanilla extract
1/2 teaspoon sea salt

1/4 cup sunflower seeds
1 cup brown rice cereal
2 cups mixed dried fruit (I use dates, golden raisins and dried cherries)

Preheat the oven to 325°. Line a small casserole dish with parchment paper. (If you want thick granola bars, use a small casserole dish. For thin ones, choose a larger casserole dish.)

Slide the oats and hazelnuts onto a baking sheet and into the oven. Let them toast, turning twice, for 8-10 minutes.

While those are toasting, put the agave nectar, maple or date sugar, coconut oil, vanilla, and sea salt into a saucepan. On medium heat, bring the syrup to a slow boil while stirring, until sugar is dissolved. Set aside.

In a bowl, combine the toasted oats and hazelnuts, the sunflower seeds, brown rice cereal, and dried fruit. Pour the syrup over the dry ingredients and stir it all up, making sure everything is evenly coated.

Pat the mixture into the greased casserole dish, on top of the parchment paper. Smooth the top with a rubber spatula. Put the dish into the oven to bake for 20-30 minutes.

Allow them to cool for at least an hour before cutting them up into bars.