Ingredients
Equipment
Method
- Preheat the oven to 350°F. Line the bottom and sides of an 8-inch or 9-inch square pan with aluminum foil or parchment paper.
- Add the oats and chopped almonds to a small baking sheet and bake for 5 minutes. Stir and bake another 3 to 5 minutes or until lightly toasted. Transfer to a large bowl.
- Combine the butter, honey, brown sugar, vanilla extract, and salt in a small saucepan over medium heat. Cook, stirring occasionally, until the butter melts, the mixture bubbles, and the sugar dissolves.
- Pour the butter mixture into the bowl with toasted oats and almonds. Mix well. Let cool for 5 minutes.
- Stir in the cranberries and 1/4 cup of the mini chocolate chips. Some of the chocolate chips might melt, but they help hold the bars together.
- Transfer the oat mixture to the prepared pan and press it into the pan firmly using a rubber spatula. Press hard so that the bars will stay together once cooled and cut. Press for about one minute.
- Scatter the remaining 2 tablespoons of chocolate chips over the pressed granola mixture, and then use a rubber spatula to gently press them into the top.
- Cover and refrigerate for at least 2 hours. Remove the block of granola mixture from the pan and peel away the foil or parchment. Cut into 12 bars.
Notes
Store granola bars in an airtight container for a few weeks in the fridge. For the softest bars, keep them in a cool area of your kitchen, like a dark pantry. For firmer bars, store them in the fridge. Bars will keep in the freezer for up to three months when wrapped well.