Honey and oat granola bars

1. Preheat oven to 350°F (180°C).
2. Line a 9 x 13-inch baking pan with parchment paper, leaving a slight overhang on the sides to easily lift the bars out.
3. In a large bowl, mix together the oats, oat flour, crispy rice cereal, baking soda, and salt.
4.  In a separate bowl, whisk together the canola oil, honey, brown sugar, vanilla extract and ground cinnamon.
5. Pour the wet mixture over the dry ingredients and stir until fully combined. Fold in the chocolate chips.
6. Transfer the mixture to the prepared baking pan.
7. Press down firmly with the back of a spatula to form an even layer.
8. Bake for about 12 minutes or until slightly golden around the edges.
9. Remove from the oven and, using the back of a spatula or a measuring cup, press down firmly and evenly across the surface. This helps set the bars and keeps them from crumbling when cut. Let cool completely in the pan.
10. Once cooled, lift the bars out using the parchment paper overhang.
11. Cut into squares using a sharp knife. The bars will continue to firm up as they cool. Enjoy!

Storage:

These bars will keep well in an airtight container at room temperature for up to 1 week.
For longer storage, refrigerate for up to 2 weeks or freeze for up to 2 months in a freezer-safe container or freezer bag. Thaw at room temperature for about an hour before eating.

Chewy or crispy?

Reduce the bake time by a couple of minutes for chewier bars, or extend it slightly for crispier ones.

Make your own oat flour!

No need for a special trip to the store—if you have rolled oats, you can make oat flour at home! Just blend rolled oats in a food processor or blender until finely ground. You can make only what you need or store the extra in an airtight container.

Variations:

Customize your granola bars to suit your taste! Try mixing in:

• Chopped dried fruit (like cranberries, apricots, or raisins)
• Nuts (almonds, pecans, walnuts)
• Seeds (pumpkin, sunflower, chia)
• Unsweetened shredded coconut