Ingredients

• 1 1/2 c. large flakes Oats - non gluten
• 1 c. Quick Oats
• 1/2 tsp. Salt
• 1 tbsp. Sesame seeds or Chia seeds (or some of both)
• 1 tbsp. Flaxseed
• 1/4 c. Sunflower seeds - hulled of course
• 1/4 c. pumpkin seeds - hulled of course
• 1/4 c. Peanut Butter
• 1/4 c. Honey
• 6 tbsp. THRIVE Butter melted / or Coconut Oil melted
• 2 tsp. vanilla
• 2 c. THRIVE Raspberries FD

Directions

1. Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper / if you want your bars a little thicker, use a square 9x9 (or whatever you have).
2. Gently moisten raspberries with a little water. Don't add too much. Start with 1/4 cup and toss to moisten everything. Then add a little more if needed - a tablespoon at a time.
3. Set moistened raspberries aside to 'Refresh'. Don't worry if they're a touch too wet. It'll take care of itself.
4. In blender, pulse the 1 and 1/2 cups of large flakes of oats till like a course oat flour.
5. In a large bowl, pour newly milled oat flour, add quick oats and salt; toss together.
6. Add all the dry ingredients and toss together
7. Pour in melted butter (or coconut oil) and vanilla. Stir till completely mixed and moistened.
8. Gently fold 1 cup refreshed raspberries into mixture. Don't worry about trying to keep them unsmooshed. They're raspberries. They're gonna do what raspberries do.
9. Spoon mixture into pan on top of parchment, and spread with the back of a spoon to even out.
10. Spoon remaining cup of raspberries on top of the granola bar mixture, and spread over like jam covering as much as you can.
11. Bake in the middle of a 350 oven for 20 minutes.
12. When done, remove from oven and set to cool before trying to cut. Best if you can refrigerate overnight after its cooled.
13. When chilled, use a table knife to cut into bar sized pieces.
14. Optional:
15. Drizzle cooled bars with icing sugar/lemon juice drizzle. 1 cup icing sugar, few tablespoons lemon juice - stir well with the back of a spoon to make a thick liquid. Drizzle over top of finished bars.
16. Add 1/4 cup shredded coconut to mixture before you add the raspberries.
17. OR add 1/4 cup chopped nuts: your choice to mixture before you add raspberries. Suggestions: chopped almonds, walnuts, pecans.