Chewy Coconut Pecan Granola Bars with Cranberries

🧂 Ingredients

• ½ cup pecans, finely chopped
• 2 cups old fashioned rolled oats
• 1 cup crispy rice cereal
• ½ cup dried cranberries
• ⅓ cup unsweetened coconut flakes
• ⅓ cup coconut oil

  (I measure it while solid)
• ⅓ cup honey
• ¼ cup packed light brown sugar
• 1 tsp vanilla extract
• ½ tsp salt

Instructions

• 1 Preheat the oven to 325 degrees F. Line a 9-inch square baking pan with foil.
  Spray the foil with cooking oil spray.
• 2 In a large bowl, combine the pecans, oats, cereal, cranberries, and coconut
  flakes.
• 3 In a small saucepan, heat the coconut oil, honey, brown sugar, vanilla, and salt
  over medium heat until the coconut oil is melted and the sugar has dissolved.
• 4 Pour the honey mixture over the oat mixture and stir well to coat all of the dry
  ingredients.
• 5 Transfer the granola mixture to the prepared pan and use a rubber spatula to
  firmly press the mixture into the pan. Moisten your fingers with water and press
  again to really pack the bars down (this will help prevent them from crumbling
  later).
• 6 Bake for 10 minutes. Remove the pan from the oven and use a rubber spatula to
  pack the mixture down once more. Bake for an additional 7 minutes. Let cool on a
  wire rack, then refrigerate for at least 2 hours.
• 7 Cut into 12 bars.
• 8 Bars will keep for 5-7 days in an airtight container at room temperature, but
  they hold their shape better if stored in the refrigerator!

Nutrition Info