HONEY OAT GRANOLA BARS RECIPES

Steps:

• Heat oven to 350 degrees Fahrenheit. Line the bottom and sides of a 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 then bake for 5 minutes, stir and then bake another 3 to 5 minutes or until lightly toasted. Transfer to a large bowl.
• Combine the butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts, the mixture is bubbling and the sugar completely dissolves.
• Pour the butter mixture into the bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes, and then add the cranberries and a 1/4 cup of the mini chocolate chips. Stir to combine. Some of the chocolate chips will  melt a little. This is fine, they turn into glue and help to hold the bars together.
• Transfer the oat mixture to the prepared pan, and then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. Press hard here, this way the bars will stay together once cooled and cut — We press for about one minute to be extra safe.
• 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 then refrigerate for at least 2 hours or freeze for about 30 minutes. Remove the block of granola mixture from pan then peel away the foil or parchment. Cut into 12 bars.
• Store granola bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge. Bars will keep in the freezer for up to three months when wrapped well.

Steps:

• Grease a nine-inch square baking pan with cooking spray, line the bottom with parchment paper and set aside.
• Combine the oats, flaxseed, digestive biscuits, walnuts and chocolate chips in a large heat-proof bowl.
• Combine the sugar, honey, corn syrup and butter in a small saucepan set over medium heat. Cook, stirring occasionally, until the butter melts and the mixture starts to boil. Once it has come to a light boil, cook the mixture for two minutes to dissolve the sugar.
• Remove the pot from the heat and stir in the vanilla and kosher salt. Add to oat mixture and stir to combine. Stir in the marshmallows, if using.
• Scrape the mixture into your prepared pan and press firmly into an even layer. Place the pan in the fridge for about one hour to firm up. Carefully lift the granola bars out of the pan and slice them into 12 equal bars. Wrap individually in parchment, wax paper or plastic wrap and place in a tightly sealed container.