High Protein Lentil Granola Bars

Directions

1. Preheat oven to 325°F (160°C).
2. Line a full sheet pan with parchment paper. Spread oats, sunflower seeds, and pumpkin seeds out on the sheet pan. Bake for 8-10 minutes, stirring halfway through, until lightly golden. Remove from oven and transfer to a large mixing bowl.
3. In a small saucepan over low heat, combine honey (or maple syrup), sunflower seed butter, and coconut oil. Stir continuously until smooth and warm, but not boiling. Remove from heat and mix in vanilla extract. Add lentils, coconut, flaxseed, dried fruit, cinnamon, and salt to the toasted oat mixture. Stir well.
4. Pour warm wet ingredients over the dry ingredients and mix thoroughly. Beat eggs separately and stir them into the mixture.
5. Transfer mixture to the prepared sheet pan, pressing down firmly with a spatula. Bake for 25-30 minutes, until golden brown and firm to the touch. Let cool completely in the pan before cutting into bars.
6. Use a sharp knife to cut into bars or squares. Store in an airtight container at room temperature for up to 5 days, or freeze for longer storage.