Instructions

• Preheat oven to 350°F. Line a 9 x 13-inch baking pan with parchment paper, leaving about a 2-inch overhang on two opposite sides to lift the bars later.
• 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.
• Cut 1/2 cup cold coconut oil into small cubes. In a large mixing bowl, combine the cubed coconut oil, 1/2 cup coconut sugar, and 2 tablespoons honey. Using an electric mixer on medium speed, beat until light and fluffy, about 4 minutes. (If the oil is very firm, beat a little longer or break up the oil with a spatula/pastry cutter before mixing.)
• 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 ingredients, mixing on low speed or stirring by hand until just incorporated. Do not overmix.
• Fold in 2 cups rolled oats, 1 1/2 cups mini chocolate chips, 1 cup unsweetened shredded coconut, 3/4 cup golden raisins, 1 cup chopped almonds, and 2 tablespoons sunflower seeds by hand until evenly distributed.
• Transfer the mixture to the prepared pan. Use a spatula or lightly oiled hands to press it into an even layer and up to the edges of the pan.
• Bake for 15 to 20 minutes, until the top is lightly browned and the center is set (a toothpick inserted in the center should come out with a few moist crumbs but no raw batter).
• Remove from the oven and let cool completely in the pan on a wire rack. Use the parchment overhang to lift the slab from the pan and cut into bars.