Ingredients

1½ cups old fashioned rolled oats

1 cup chopped walnuts

½ cup sliced almonds

⅔ cup shredded unsweetened coconut

½ cup honey

3 tablespoons packed light brown sugar

2 tablespoons unsalted butter

1½ teaspoons vanilla extract

¼ teaspoon plus ⅛ teaspoon salt

1 cup crisp rice cereal (such as Rice Krispies)

¾ cup dried fruit (cranberries, diced apricots, blueberries, currants, etc.)

Instructions

Step 1: Preheat the oven to 350°F. Line a baking sheet with heavy duty aluminum foil.

Step 2: Spread the oats, walnuts, and almonds evenly on the prepared baking sheet. Toast in the oven for 7 minutes.

Step 3: Add the shredded coconut to the baking sheet and toss well with a rubber spatula. Return to the oven and toast for another 4 to 5 minutes, watching closely to prevent burning. The coconut should turn golden.

Step 4: Meanwhile, combine the honey, brown sugar, butter, vanilla extract, and ¼ teaspoon salt in a small saucepan over medium-high heat. Whisk and bring to a rapid boil, then remove from heat.

Step 5: Remove the oat mixture from the oven and reduce oven temperature to 300°F. In a large bowl, combine the toasted oat mixture, honey mixture, crisp rice cereal, dried fruit, and ⅛ teaspoon salt. Toss well.

Step 6: Line a 9×13-inch baking dish with the reserved foil from step 1 and spray with nonstick cooking spray. Transfer the granola mixture evenly into the dish and press down firmly with a spatula.

Step 7: Bake at 300°F for 20 to 23 minutes until lightly golden. Remove from oven and let cool completely for 1 to 1½ hours.

Step 8: Use the foil overhang to lift the granola slab from the dish. Cut into rectangles with a large, sharp knife. Store bars in a single layer in an airtight container or wrap individually with foil.

Tips & Variations

Swap nuts and seeds according to your preference, maintaining the balance between dry and wet ingredients.

For a chocolate twist, sprinkle chocolate chips on top after baking; avoid mixing them in to prevent melting.

Make sure your oven is fully preheated before toasting nuts to avoid burning from sudden heat.

FAQs

Can I use different nuts or seeds in this recipe?

Yes, you can substitute any nuts or seeds you prefer as long as you keep the proportion of dry to wet ingredients the same to maintain the right texture.

How do I prevent the granola bars from sticking to the pan?

Lining the baking dish with heavy duty aluminum foil and spraying it with nonstick cooking spray ensures easy removal and clean cutting once the bars are cooled.