Preheat oven to 300°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, with a little extra over the sides.

Mix together the oats, flour, coconut chips, sunflower seeds, cacao powder, chia seeds, guar gum and salt in a large bowl.

Microwave the coconut oil and coconut nectar in a 2-cup measuring cup for 60 seconds. Add the stevia and stir to combine. Pour into the oats mixture and mix well. Fold in the cranberries.

Spoon the batter into the prepared pan and smooth it into the corners and on top with a wet baking spatula to cover the pan evenly.

Bake for 25 to 30 minutes, or until the kitchen smells like chocolate and toasted oats. Rotate the pan from front to back halfway through baking.

Transfer the pan from the oven to a wire rack and let sit for about 15 minutes before putting in the freezer for at least 1 hour.

Transfer the parchment paper to a cutting board and cut into 25 bars.

Wrap each bar individually in parchment paper or bakery tissue paper, place in a resealable plastic bag and keep frozen until ready to pack or eat.

Makes: 25 bars

Submitted by: Debbie Adler