Honey Nut Granola Bars are a great snack any time of day. Crunchy, nutty, and sweetened just enough to hold together and taste delicious. Makes a perfect portable breakfast or snack.
Combine oats and almonds in a baking sheet and bake for 15 - 20 minutes until lightly browned, shaking the pan once halfway through baking.
Reduce oven temperature to 325°.
Line a 9 x 13 baking dish with parchment or greased foil with an overhang of an inch on both sides. This will make it easier to lift the granola out of the pan to slice into bars. Set aside.
Transfer toasted oats into a large bowl and combine with rice cereal, oat or almond flour, sesame seeds, and salt.
In a small saucepan, over medium high heat, combine honey, brown sugar, and oil. Stir until sugar is dissolved and mixture starts to boil. Remove from heat.
Stir in the vanilla. It may sizzle and that's okay.
Slowly pour the honey mixture over the oatmeal mixture, stirring as you pour, coating everything well.
Transfer into prepared baking dish and press it down firmly to compact it evenly. I use the bottom of a measuring cup or a silicone spatula. You could also place a piece of parchment big enough to cover the top and press down with your hands. The important thing is to press down compacting it.
Bake for 25 minutes until lightly brown and the edges are golden. Check after 20 minutes as ovens vary. Use the same measuring cup as before or silicone spatula to press down on the granola while it’s still soft to compact it.
Let the granola cool at least an hour before slicing. After it’s cooled, lift the granola out of the pan by the parchment or foil overhang. Slice into 12 bars or desired size/shape.
Store in airtight container. If stacking, place parchment in between bars to prevent sticking.
Notes
*Make oat flour by placing oats in a blender and grind until fine. I use my Vitamix and spin it for about 10 seconds starting on low then moving up in speed. You could also substitute almond flour or use wheat germ.