Step 1

PREP: Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silpat liner. Line a separate 8x8 inch pan (thicker bars) or 9x9 inch pan (thinner bars) with parchment paper, leaving an overhang for easy removal.

Step 2

TOAST OATS AND NUTS: Add the oats to the sheet pan. Coarsely chop the cashews and almonds and add to the pan. Bake for 2-3 minutes, stir around, and bake for another 2-3 minutes or until lightly toasted and fragrant. Remove and allow to slightly cool.

Step 3

SYRUP MIXTURE: Meanwhile, cut the butter into small cubes. Add the honey, butter, brown sugar, and salt to a mediu- sized saucepan and place over medium heat. Stir constantly until the mixture is completely smooth and sugar is fully dissolved. Remove immediately from the heat (do not simmer or boil mixture).

Step 4

BARS: In a large bowl, combine the toasted oat and nut mixture with the coconut flakes. Pour the syrup mixture over the bars and add in the vanilla extract. Stir well, until all the oats and nuts are coated in the syrup mixture. Let cool for a few minutes and then add in 1/4 cup of the chocolate chips. They will get a little melty and that's intentional to hold the bars together well.

Step 5

CHILL: Transfer the mixture into the prepared pan and use a silicone spatula to compress the bars. Take your time and press them very firmly (this is important to avoid crumbling later on). Once the mixture is evenly pressed down, add the remaining 1/4 cup chocolate chips and press those gently to adhere to the top of the bars. Cover the pan and place in the fridge for at least 1 hour and up to 3 before cutting into bars.

Step 6

CUT BARS: Using the parchment paper overhang, pull the bars out of the pan and use a sharp knife to cut into 12 evenly sized bars.

Step 7

STORAGE: Store the bars in an airtight container. Refrigerate for firmer bars and leave at room temperature for softer bars (we love these bars straight out of the fridge!). Granola bars are best enjoyed within 7 days. Freeze leftover bars for up to 3 months.