Homemade Granola Bars

Preheat the oven to 325°F. Line a 9x9 inch baking pan with parchment paper, leaving enough overhang on 2 opposite sides to form a "sling." You will use the overhang to lift the bars out of the pan once they have cooled.

In a large bowl, stir together the oats, oat flour, salt, and cinnamon until well combined.

Add the chopped almonds, pumpkin seeds, chopped dried cherries, and unsweetened coconut flakes or 2 1/2 cups of mix-ins of your choice to the bowl with the oat mixture.

In a small saucepan over medium heat combine the almond butter, coconut oil, honey, and corn syrup using a heat‑proof spatula. Bring to a simmer, stirring occasionally. Continue to simmer for 1 minute, stirring constantly to ensure the nut butter does not burn. Remove from heat and stir in the vanilla extract.

Pour the wet ingredients over the oat mixture. Use a rubber spatula to combine until everything is fully coated. Transfer the granola mixture to the parchment‑lined baking pan. Place a piece of parchment paper on top of the mixture and use your hands to spread and press it evenly into the pan. Using the bottom of a cup, firmly press the mixture down until it is even, flat, and compact. Remove the top piece of parchment.

Place the bars in the oven and bake until the edges just begin to turn golden brown, about 25 minutes.

Remove pan from the oven, place on a cooling rack for about 30 minutes. Then transfer the pan uncovered to the fridge for another 30 minutes.

Use the parchment sling to transfer the granola to a cutting board. Using a chef's knife, cut into 12 bars (one cut down the center and 5 cuts across).