1/2 cup honey (or brown rice syrup)

1/2 cup peanut butter (crunchy or creamy)

1/2 cup almond meal

1 Tablespoon vanilla extract

1 1/2 cups almonds (roughly chopped)

1 cup salted sunflower seeds

3/4 cup pumpkin seeds

3/4 cup mini chocolate chips

3/4 cup raisins (or Craisins)

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Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper or lightly grease it with cooking spray.
In a medium saucepan over low heat, combine the honey (or brown rice syrup) and peanut butter. Stir constantly until smooth and fully combined. Remove from heat and stir in vanilla extract.
In a large mixing bowl, combine almond meal, chopped almonds, sunflower seeds, pumpkin seeds, chocolate chips, and raisins (or Craisins).
Pour the peanut butter mixture over the dry ingredients and stir well to combine, ensuring everything is evenly coated.
Transfer the mixture into the prepared baking dish and press it down firmly to create an even layer.
Bake for 15-18 minutes, or until the edges are golden brown. Let the bars cool completely in the dish before cutting them into squares or rectangles.
Store the granola bars in an airtight container at room temperature for up to 1 week, or refrigerate for longer storage.

If you want a less sweet version, reduce the amount of honey or syrup or leave out the chocolate chips.

Substitute peanut butter with almond butter or sunflower seed butter if you prefer or need a nut-free version.

For a vegan option, use maple syrup or agave syrup and plant-based nut butter, ensuring the chocolate chips are dairy-free.