No Bake Granola Bars

Line an [8x8 inch baking pan] with [parchment paper] or [wax paper] so that two sides overhang like handles.

In a [small saucepan], heat the creamy peanut butter (0.75 cup) and pure maple syrup (0.5 cup), whisking until smooth. Remove from the heat. Stir in the vanilla extract (1 teaspoon). Let cool for several minutes (especially if you are using vegan chocolate chips, which will melt if the mixture is too warm).

In a [large mixing bowl], whisk the rolled oats (1.5 cups), ground flaxseed (0.25 cup), wheat germ (0.25 cup), ground cinnamon (0.75 teaspoon), and kosher salt (0.5 teaspoon). Roughly chop any mix-ins that are larger than a chickpea (you can also roughly chop them in a food processor), then stir in the dried cranberries (0.25 cup), dried cherries (0.25 cup), vegan chocolate chips (0.25 cup), walnuts (0.25 cup), and sunflower seeds (0.25 cup) into the oat mixture.

Pour the peanut butter mixture over the dry ingredients. With a [wooden spoon] or very [sturdy spatula], stir to combine. The mixture will be very thick and a little tough to stir, but keep working patiently and you will get there. Once combined, the mixture should feel somewhat sticky, but not liquidy and should easily hold together when pressed. If it seems too sticky (this can vary based on your nut butter), add more [rolled oats]. If it’s dry, drizzle in a bit more [pure maple syrup].

Press the mixture into the pan very firmly so that the bars stick together (to help, use the back of a [large measuring cup] or just use your fingers). Refrigerate the no bake granola bars for hour (1), to allow the bars to set. Start 60m timer

Using the paper “handles,” lift the bars out of the pan onto a [cutting board] (if they are sticking to the pan at the edges, use a [knife] to loosen). Slice into bars of desired size (I do 1 row of 4 and 1 row of 3 for 12 bars total).