Coconut, Almond and Dried Cherry Granola Bars
Sweet and nutty, these granola bars are good for you and are great on the go!
Makes 24 bars
3/4 cup coarsely chopped dried tart cherries (about 4 oz.)
3/4 cup unsweetened finely shredded coconut (about 3 oz.)
1/2 cup roasted unsalted shelled sunflower seeds (about 3 oz.)
2 tablespoons flaxseeds, toasted
1/2 cup honey
1/2 cup (packed) light brown sugar
1 teaspoon kosher salt
Preheat oven to 400°. Mix oats and almonds on a large heavy rimmed baking sheet. Bake, stirring once, until just golden, about 10 minutes. Transfer to a wire rack; let cool on sheet. Reduce oven temperature to 325°.
Meanwhile, brush a 13x9x2” metal or glass baking dish with coconut oil. Line with parchment paper, allowing it to extend over long sides. Brush paper with oil.
Brush a large bowl generously with oil. Place oat mixture, cherries, coconut, sunflower seeds, and flaxseeds in bowl.
Bring 1/4 cup oil, honey, sugar, and salt to a boil in a medium heavy deep saucepan, stirring to dissolve sugar. Boil for 1 minute. Immediately pour over oat mixture in bowl. Using a heatproof spatula, stir until evenly coated. Transfer granola to prepared pan. Lightly press evenly into pan; smooth top.
Bake for 10 minutes. Turn pan; continue baking until golden brown with slightly darker edges, about 15 minutes longer.
Transfer pan to a wire rack and let granola cool completely in pan. Using paper overhang, lift granola from pan. Cut into 24 bars. DO AHEAD: Bars can be made 4 days ahead. Store airtight at room temperature.