Ingredients:

  • 2 cups Old-Fashioned Rolled Oats (200 g)
  • 1/2 cup Chopped Almonds or Walnuts (60 g), lightly toasted
  • 1/2 teaspoon Fine Sea Salt (3 g)
  • 1/2 teaspoon Ground Cinnamon (2 g)
  • 1/3 cup Semi-Sweet Chocolate Chips (55 g)
  • 1/3 cup Dried Fruit (Cranberries or Raisins, 50 g)
  • 1/4 cup (4 Tbsp) Unsalted Butter (56 g)
  • 1/4 cup Light Brown Sugar, packed (50 g)
  • 1/2 cup Liquid Sweetener (Honey or Maple Syrup, 170 g)
  • 1/4 cup Smooth Nut Butter (Peanut, almond, or cashew, 65 g)
  • 1 teaspoon Vanilla Extract (5 ml)

Instructions:

  1. Preheat the oven to 350°F (175°C). Line an 8x8-inch pan with parchment paper, allowing the paper to overhang on two sides to create a 'sling' for easy removal.
  2. Toast the Oats: Spread the rolled oats and nuts onto a baking sheet. Toast in the preheated oven for 8–10 minutes, or until fragrant and lightly golden. Transfer the toasted oats and nuts to a large mixing bowl.
  3. Combine Dry Ingredients: Add the salt, cinnamon, chocolate chips, and dried fruit to the bowl with the oats and nuts. Stir thoroughly to combine.
  4. Prepare the Binder: In a medium saucepan, melt the butter over medium-low heat. Add the brown sugar, honey (or maple syrup), and nut butter. Stir constantly until the sugar has fully dissolved and the mixture is smooth and bubbling gently around the edges (about 2–3 minutes). Do not boil vigorously.
  5. Remove the saucepan from the heat and stir in the vanilla extract.
  6. Combine Wet and Dry: Pour the entire liquid binder mixture over the dry ingredients in the large bowl. Using a sturdy spatula, mix quickly until all the oats are completely coated and no dry patches remain.
  7. Press into Pan: Immediately transfer the mixture to the prepared baking pan. Using the back of a measuring cup or spatula, press the mixture down very firmly and evenly across the entire pan. Density is crucial.
  8. Bake: Bake for 20–25 minutes. The edges should be set and lightly golden brown, but the center should still look slightly soft.
  9. Cool and Chill: Remove from the oven and let the bars cool in the pan on a wire rack for at least 30 minutes. Once cooled to room temperature, transfer the pan (or the bar block using the parchment sling) to the refrigerator and chill for a minimum of 1 hour to fully solidify.
  10. Cut and Store: Use the parchment sling to lift the block out of the pan. Cut into 12 even granola bars using a large, sharp knife. Store in an airtight container.