2 1/2 cups GF old-fashioned rolled oats, divided
1/3 cup chia seeds
1/3 cup xylitol
1/2 cup raw coconut oil
1/2 cup creamy sunflower butter
1 teaspoon vanilla
1/2 teaspoon cinnamon Pinch sea salt
1/4 cup raw cashews
2 tablespoons unsweetened shredded coconut
1 tablespoon raw sunflower seeds
1 tablespoon sesame seeds
Place 1/2 cup of the oats, the chia seeds, and the xylitol in a blender, and grind to a fine powder. Transfer to a food processor and add the next 5 ingredients (coconut oil through salt). Process until smooth. Scrape down the sides of the food processor. Add the rest of the oats, the cashews, coconut, sunflower seeds, and sesame seeds.
Pulse until nicely combined, but still chunky (about 7 quick pulses), scraping down the sides as needed. Line an 8-inch square pan with parchment paper, crisscrossing two pieces and leaving the edges hanging over the sides of the pan. Press the granola mixture firmly into the lined pan, and chill until firm (about 4 hours). Cut into bars, and store in the fridge.