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1
Preheat the oven to 325 degrees F. Line a square 8 baking pan with 2 crisscrossed rectangles of parchment paper, leaving a 2-inch overhang at 2 opposite ends.
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2
The overhang is what will assist you in lifting the granola out of the pan for cutting.
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3
Combine the oats and almonds and spread them out evenly on a parchment-lined rimmed baking sheet and toast for 15 minutes.
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4
When the oat mixture has been toasting for about 10 minutes, combine the honey, brown sugar, salt, cinnamon, vanilla, oil and water in a medium sauce pan over medium-low heat, whisking to dissolve the sugar.
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5
When the oat mixture is done toasting, transfer it to a large bowl and add the honey mixture, Rice Krispies, 1 cup of white chocolate chips and fruit; stir to incorporate.
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6
Spread evenly in the bottom of the pan, pressing down to create a smooth, even top.
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7
Bake the granola mixture for 30 minutes.
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8
Remove the pan from the oven and place on a wire rack to cool.
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9
After about a half an hour, press down again super HARD to make sure everything sticks together and you can get nice, firm bars.
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10
A measuring cup works well for this.
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11
Sprinkle additional white chocolate chips on top (if desired) and press down lightly.
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12
Let cool completely.
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13
I am serious here.
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14
I know it is insanely tempting, but if you cut them too soon they will crumble everywhere and they wont be granola bars anymore.
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15
Just granola.
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16
Wait at least 23 hours before trying to cut them apart.
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17
Once cool, lift out of pan using paper as handles.
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18
Cut into one-inch wide bars with a large, sharp knife.
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19
Then, cut them again in half lengthwise.
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20
Store in an airtight container.
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21
If you arent going to eat them all within a week, be sure to refrigerate or freeze them.
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22
There are no preservatives in these, so they wont last forever and a lifetime in your pantry like the store-bought kinds.
