These bars pack a serious crunch-to-chew ratio, thanks to a toasty mix of pumpkin seeds, sunflower seeds, and shredded coconut layered into hearty gluten free oats. A warm honey and brown sugar syrup gets stirred through while everything's still hot, binding the mixture into a dense, chewy bar that holds together perfectly once pressed and cooled. Cinnamon and a touch of vanilla round out the flavor, while dried cranberries add little bursts of sweetness and color if you want them. It's a great make-ahead snack for lunchboxes, road trips, or an easy grab-and-go breakfast. Best of all, this one fits neatly into a dairy free lineup, so you can bake a batch without a second thought.
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Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving a 2-inch overhang on the long sides.
Spread the gluten free oats, pumpkin seeds, sunflower seeds, and shredded coconut in an even layer on the parchment-lined pan. Toast in the oven for 10–12 minutes, stirring once halfway through, until the oats are lightly golden and the seeds smell nutty. Watch closely in the final 2 minutes, as the coconut can brown quickly. Transfer the toasted mixture to a large mixing bowl and stir in the cinnamon and salt.
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