Active Time

　　30 minutes

　　Total Time

　　55 minutes

　　A combination of nut butter, dried fruit, and lots of seeds makes these chewy homemade granola bars downright irresistible. For a crispier bar, toast them in the oven after baking.

　　

Ingredients

Makes 20 bars

　　Nonstick vegetable cooking spray

　　1 1/4 cups dried fruit (cherries, raisins, currants, cranberries, and/or blueberries), divided

　　2/3 cup honey

　　1/2 cup creamy almond, peanut, or sunflower butter

　　1 1/2 teaspoons ground cinnamon

　　3/4 teaspoon kosher salt

　　1 teaspoon vanilla extract

　　1 1/2 cups old-fashioned oats, divided

　　1/2 cup raw pumpkin seeds

　　1/2 cup raw sesame seeds

　　1/2 cup raw sunflower seeds

　　1/2 cup unsweetened coconut flakes

　　

Step 1

Preheat oven to 325°F. Lightly coat a 13x9" pan with nonstick spray and line with parchment paper, leaving an overhang on both long sides; spray parchment.

　　

Step 2

Pulse 3/4 cup fruit and 1/2 cup hot water in a food processor until smooth and incorporated, 3–4 minutes. Add honey, almond butter, cinnamon, salt, and vanilla and pulse until combined, about 15 seconds. Add 1/2 cup oats and pulse until well combined, 30–45 seconds. Add pumpkin seeds, sesame seeds, sunflower seeds, coconut, and remaining 1 cup oats and 1/2 cup fruit. Pulse until just combined, about 15 seconds.

　　

Step 3

Transfer mixture to prepared pan, pressing down until completely even. Bake granola until darkened, firm around the edges, and the center gives just slightly when pressed, about 35 minutes. Transfer pan to a wire rack and let cool in pan. Remove granola using parchment overhang, then cut into 20 bars with a serrated knife.

　　

Do Ahead

Step 4

Granola can be made 5 days ahead. Keep tightly wrapped at room temperature.

　　Cooks' Note

　　For crisp bars, arrange baked, sliced bars on a baking sheet and bake at 350°F until golden brown, 8–10 minutes, or toast as desired in a toaster oven.