Instructions

• Preheat the oven to 350°F. Line a 9 x 13-inch pan with parchment paper, leaving a 2-inch overhang on two sides.
• In a medium bowl, whisk together 2 cups whole-wheat flour, 1/4 cup almond flour, 1 teaspoon baking soda, and 1/2 teaspoon kosher salt. Set aside.
• In a large mixing bowl, combine 1/2 cup cold coconut oil, 1/2 cup coconut sugar, and 2 tablespoons honey. Beat with an electric mixer (or by hand) until light and fluffy, about 4 minutes.
• Add 2 eggs and 1 teaspoon vanilla extract to the oil mixture and mix just until combined.
• Gradually add the flour mixture to the wet mixture, mixing only until the flour is incorporated and no dry streaks remain.
• By hand, fold in 2 cups rolled oats, 1 1/2 cups mini chocolate chips, 1 cup unsweetened shredded coconut, 3/4 cup golden raisins (or other dried fruit), 1 cup chopped almonds, and 2 tablespoons sunflower seeds until evenly distributed.
• Pour the mixture into the prepared pan and lightly press it into an even layer, pressing slightly up the sides if desired.
• Bake for 15 to 20 minutes, until the edges are lightly browned and the center is set.
• Remove from the oven and cool completely in the pan on a wire rack. Use the parchment overhang to lift the slab from the pan, then cut into bars.