Ingredients:

• Rolled oats: 1 1/3 cups
• All-purpose flour or alternative flour blend: 1/2 cup
• Vegan chocolate chips (semi-sweet): 1/2 cup
• Unsalted cashews (ground): 1/2 cup
• Shelled sunflower seeds (unsalted): 2 tablespoons
• Almond butter: 1/3 cup
• Mesquite powder: 1 tablespoon

• Flax meal (ground): 1 tablespoon
• Wheat germ: 1 tablespoon
• Ground cinnamon: 1/2 teaspoon
• Sea salt: 1/4 teaspoon
• Warmed honey: 1/2 cup
• Vanilla extract: 1/2 teaspoon

Directions:

1. Preheat your oven to almost 350 °F. Line one baking dish (9x11-inch) with one aluminum foil.
2. Whisk sea salt, cinnamon, wheat germ, mesquite powder, flax meal, sunflower seeds, ground cashews, chocolate chips, flour and oat in one shallow bowl.
3. Stir vanilla, almond butter and warmed honey in one bowl and mix these ingredients well. Pour honey blend in oat mixture and stir until combine.
4. Transfer this batter into lined baking dish and lay one waxed paper sheet on the batter. Firmly press to distribute in your baking dish equally. Discard and remove waxed paper.
5. Bake in your preheated oven until fragrant and gold for almost 12 minutes.
6. Pull foil from baking dish and let them cool in the aluminum foil for almost 10 minutes. Carefully remove aluminum foil and cut them into bars.