Chewy Cinnamon Granola Bars

Prep: Preheat the oven to 350F. Line an 8×8 inch baking pan with two pieces of baking parchment, leaving flaps over each edge so you can easily lift the granola bars out for slicing. Next, use a bullet blender or food processor to blitz 1/2 cup of the oats into a fine flour.

Combine dry ingredients: In a large mixing bowl, stir together the oats, oat flour, salt and cinnamon (use 1/2 teaspoon for a hint of cinnamon, and up to 1 teaspoon for a strong cinnamon flavor). Stir in the chopped pecans, cranberries and raisins.

Combine wet ingredients: In a smaller bowl or liquid measuring cup, whisk together the almond butter, melted coconut oil and maple syrup until smooth. If your almond butter is a little stiff, melt the coconut oil in a small saucepan instead of the microwave, then whisk in the almond butter as it will melt a little in the residual heat from the pan.

Mix and bake: Pour the wet ingredients into the dry, and stir well with a rubber spatula until the dry ingredients are completely coated with the wet mixture. Scrape the mixture into the prepared pan. Using the back of a measuring cup or similar, pack it down as much as you can, making sure to focus on the edges and the corners. Bake for 20-25 minutes until set and golden brown.

Serve and store: Allow to cool in the baking dish before transferring to the refrigerator for at least 30 minutes to set further. Once the baked bars are completely chilled, slice into 12 bars, or more smaller, snackable squares. I recommend storing these bars in an airtight container in the fridge for up to 7 days. They can be kept at room temperature but they are more likely to crumble, so I don’t recommend it.