Equipment

• Stovetop
• Microwave
• Food Processor
• Blender
• Baking Dish
• Parchment Paper
• Mixing Bowl
• Skillet
• Plastic Wrap
• Airtight Container
• Glass (Large)
• Wooden Spoon
• Freezer Bag
• Measuring Cups
• Whisk
• Knife
• Ziploc Bag

Instructions

1. Line a 9-inch square #[Baking Dish] with two strips of criss-crossed #[Parchment Paper], cut to fit neatly against the base and up the sides. The #[Parchment Paper] will make it easy for you to slice the bars later.
2. Toast the @[Almonds] for maximum flavor (you can skip this step, but your bars won't be quite as awesome): In a medium #[Skillet] over ^[medium heat], toast the @[Almonds], stirring frequently, until they are fragrant and starting to turn lightly golden on the edges, about ~[5 minutes]. Transfer them to a medium #[Mixing Bowl].
3. To the #[Mixing Bowl], add the @[Quick-Cooking Oats], @[Unsweetened Coconut Flakes], @[Cinnamon] and @[Salt]. Stir until blended.
4. In a 2-cup #[Measuring Cups], measure out 1 cup @[Almond Butter]. Top with ½ cup @[Honey], followed by the @[Vanilla Extract]. Whisk until well blended. (If you must, you can gently warm the liquid mixture in the #[Microwave] or on the #[Stovetop].)
5. Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry @[Quick-Cooking Oats] remain. The drier the mixture, the more firm the bars will be, so stir in extra @[Quick-Cooking Oats] if the mixture seems wet. Conversely, if you used a super thick @[Almond Butter] (cough, Justin's), you might need to drizzle in another tablespoon of @[Honey] to help it all stick together.
6. Transfer the mixture to the prepared square #[Baking Dish]. Use your spoon to arrange the mixture fairly evenly in the #[Baking Dish], then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible. (If the mixture keeps sticking to the glass, cover the base of the glass with a small square of #[Parchment Paper].)
7. Cover the #[Baking Dish] and refrigerate for at least ~[one hour], or overnight. This gives the @[Quick-Cooking Oats] time to absorb moisture so the granola bars can set.
8. When you're ready to slice, lift the bars out of the #[Baking Dish] by grabbing both pieces of #[Parchment Paper] on opposite corners. Use a sharp #[Knife] to slice the mixture into 4 even rows and 4 even columns (these "bars" stick together better in a square shape).
9. For portability, you can wrap individual bars in #[Plastic Wrap] or #[Parchment Paper]. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a #[Freezer Bag] in the freezer for best flavor. They'll keep for several months in the freezer.

Notes

Notes Recipe adapted from my almond chocolate chip granola bars. Make it vegan: Use maple syrup instead of honey. Make it gluten free: Use certified gluten-free oats. Make it nut free: I think you could use sunbutter instead of almond butter, and replace the almonds with pepitas. The end result will taste different, of course, but I think it will still be delicious. Change it up: Virtually any combination of chopped nuts, seeds, coconut, and/or dried fruit (chopped if larger than a raisin) would work in this recipe. You’ll just need about 2 cups total to replace the 1 cup of almonds and 1 cup of coconut used here.