Instructions

1. Preheat oven to 350. Line a 9×13 baking pan with parchment paper.
2. In a small saucepan over medium heat, melt the coconut oil. Whisk in the honey, molasses, and salt. Remove from heat and set aside.
3. In a mixing bowl, combine the oats, sunflower kernels, quinoa, pepitas, sesame seeds, nuts, and milk powder. Pour honey mixture over the dry ingredients and stir with a wooden spoon until evenly coated.
4. Transfer granola to prepared pan and press firmly with a spatula to form an even layer. Bake for 18-20 minutes, until golden brown.
5. Set a small glass mixing bowl over a small saucepan of simmering water and place the chocolate in the mixing bowl. Stir until chocolate is completely melted and smooth.
6. Pour chocolate over granola bark and smooth with an offset spatula. Sprinkle with shredded coconut and flaked salt. Put in the refrigerator to set, about 30 minutes. Use the sides of the parchment paper to carefully remove bark from the pan. Break into irregularly shaped pieces to serve. Store in an airtight container.