Crunchy Cherry-Almond Granola Bars

I can't take credit for finding this recipe.  My mom made them and they are absolutely delicious.  I'm a snacker and like to have granola bars around for an easy snack to grab on the go -- a few of my favorites are Luna, KIND and Clif Mojo but homemade bars win any day.  One of my very first posts was a homemade granola bar recipe by Ina that I also love.  In terms of nutritional value, I think these ones score a little bit higher.  Anyways, these were too good not to share even if I didn't make them -- thanks, Mom!

Cherry-Almond Granola Bars
Source:  Bon Appetit
Yields:  24 bars

Ingredients
2 1/4 cups old-fashioned oats
3/4 cup whole raw almonds
1/4 cup coconut oil plus more
3/4 cup (4 ounces) coarsely chopped dried tart cherries
3/4 cup (3 ounces) unsweetened finely shredded coconut
1/2 cup (3 ounces) roasted unsalted shelled sunflower seeds
2 tablespoons flaxseed meal
1/2 cup honey
1/2 cup (packed) light brown sugar
1 teaspoon kosher salt

Directions

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-inch 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 flaxseed meal 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.  **Store in airtight container for 4 days or wrap individually and store in freezer..