Granola Bars

Preheat oven to 350ºF. Grease a 15×10 inch sheet pan with dairy-free cooking spray. Set aside.

In the bowl of a stand mixer, combine brown sugar and Sunbutter. Beat until light and fluffy. Add honey and vanilla. Mix thoroughly until combined. Mixture will be sticky and very gooey.

In a separate bowl, combine flour, baking powder, cornstarch and cinnamon. Add to the wet ingredients and mix on medium speed until combined. Remove bowl from mixer and stir in oats, rice cereal, raisins and wheat germ with a silicone spatula. Continue stirring until everything comes together. It will look crumbly but it should stick together when you press on it.

Pour the granola dough into prepared sheet. Gently spread and pat down with hands to fill the entire pan. Bake for 10 to 15 minutes. Remove them from the oven as soon as the edges are golden and the middle still looks wet.

Let cool for 20 minutes then slice while in pan but do not remove. Let cool completely in pan before removing. Store in an airtight container for up to 5 weeks.

Note: The key to making chewy granola bars is to not let them cook for too long and to let them cool completely when they are done. Removing them from the tray before they are entirely cooled will cause them to crumble.