Name: Almond-Cherry-Coconut Granola Bars
Total time: 1 h 50 min
Ingredients: 6 cups (18 ounces/510 grams) old-fashioned rolled oats; 1½ cups sliced almonds , chopped coarse; ½ cup coconut oil; ½ teaspoon salt; ¾ cup honey; ¾ cup packed (5¼ ounces/149 grams) light brown sugar; 1½ tablespoons vanilla extract; 1 tablespoon ground cinnamon; 2 cups (2 ounces/57 grams) crisped-rice cereal; 1 cup dried cherries , chopped coarse

Why This Recipe Works

For bars that are wholesome and satisfying, we started by toasting rolled oats and sliced almonds with some coconut oil. Stirring crisped-rice cereal into the mix added a nice crunch and its airy texture helped prevent the bars from being too hard. Chopped dried cherries added some pops of bright flavor and extra chew. To help the bars hold together, we combined brown sugar and honey flavored with cinnamon and vanilla and pressed the mixture firmly into a rimmed baking sheet before baking.

Before You Begin

Be sure to cut the bars while they are still warm or else they will crumble under the knife.

Instructions

Adjust oven rack to middle position and heat oven to 375 degrees. Toss oats, almonds, oil, and salt together in medium bowl. Spread mixture over rimmed baking sheet and toast, stirring occasionally, until fragrant and golden, 20 to 30 minutes (do not undertoast).

Meanwhile, line 18 by 13-inch rimmed baking sheet with aluminum foil and grease foil. Cook honey and sugar in small saucepan over medium heat, stirring frequently, until sugar is fully dissolved. Off heat, stir in vanilla and cinnamon.

Transfer toasted oat mixture to large bowl. Reduce oven temperature to 300 degrees. Stir in honey mixture until well combined. Stir in crisped-rice cereal and cherries. Transfer mixture to prepared sheet, top with piece of parchment paper, and press firmly into a solid layer using a second rimmed baking sheet.

Bake bars until golden, 35 to 40 minutes, rotating sheet halfway through baking. Let bars cool in sheet on wire rack for 15 minutes, then cut into 36 pieces. Let cool completely, then remove individual bars from sheet with spatula. Serve. (Bars can be stored at room temperature for up to 2 weeks.)