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1.
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Line a 7x5 Pyrex dish with parchment paper letting the parchment hang over the edges of the pan for easy removal (if doubling the recipe use an 8x8 pan).
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2.
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In a medium-sized bowl combine the oats, cereal, and cinnamon.
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Set aside.
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3.
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In a small saucepan melt the butter, brown sugar, and honey over medium low heat until it reaches a low boil.
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Reduce to a simmer and cook for 2 minutes.
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Do not walk away and make sure that you stir constantly to prevent the mixture from burning.
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4.
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Remove from heat and stir in the vanilla.
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5.
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Pour the sugar mixture over the oats.
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Mix until everything is evenly coated.
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6.
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Transfer the granola into the pan and press down hard to pack it in there.
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Try placing another piece of parchment paper or wax paper on top and press down hard with the heel of your hands.
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You really want to pack this in tight!
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7.
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Sprinkle the mini chocolate chips on top of the granola and gently press in with damp hands or a spoon.
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If you use your hands you get to lick melted chocolate off, which is always yummy.. 8.
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Let the granola cool at room temperature for a couple hours or in the fridge if you are impatient like me.
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9.
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Using the edges of the parchment paper, lift the granola bar slab out of the pan.
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Cut into 4-5 bars using a sharp knife or pizza cutter.
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10.
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Store in an airtight container for up to one week.
