Pineapple Coconut Granola Bars

Prep time: 10 minutes

Cook time: 1.25 hours

Yields 12 granola bars

Ingredients:

• 2 1/2 cups old fashion oats
• 1 cup mixed nuts, chopped (we used pumpkin seeds, walnuts, and almonds)
• 1 tablespoon maca root powder
• 1 teaspoon cinnamon powder
• 1/2 cup coconut sugar
• 2 egg whites (you can use a flax egg if making it vegan)
• 2 teaspoons vanilla extract
• 1 teaspoon table ground salt
• 3/4 cup dried cranberries
• 1/3 cup cacao nibs
• 6-10 dried pineapple rings (they don’t need to be whole rings, pieces are ok)
• 1/4 cup large coconut flakes

Directions:

1. Preheat oven to 325°. Line an 8×8″ baking pan with parchment paper (we like using parchment sheets for this), letting the paper slightly hang over the edges and rub a little neutral oil to the base to make it non stick, we used coconut oil.

2. In a large bowl, combine the oat, nut mixture, cinnamon powder, and maca root powder. Spread out on to an unlined baking sheet and roast until lightly toasted. about 10-12 minutes. Allow to cool for about 10 minutes out of the oven.

3. In a large bowl, whisk together the coconut sugar, egg whites, vanilla, and salt. Add the cooled oat/nut mixture, cranberries, and cacao nibs to the sugar mixture. Make sure everything is evenly coated in the sugar mixture.

4. Line your prepared baking pan with pineapple rings and evenly sprinkle coconut flakes on top of rings. Add your oat/nut/cranberry mixture on top of pineapple coconut layer and pack everything down firmly.

5. Bake the granola bars for 12-15 minutes, then turn the oven down to 275° and back for another 30-40 minutes until edges are golden brown. Allow the bars to cool in the pan and then invert onto a cutting board. Cut into bars and enjoy!

Store in an airtight container, will keep for up to 2 weeks.