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Directions
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a1. Preheat the oven to 350Au00b0F (175Au00b0C). Oil a 9-by-13-inch (23-by-33-centimeter) baking pan.
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a2. Place the blanched almonds in a resealable plastic bag and use a rolling pin or the bottom of a heavy skillet to crush the almonds into small pieces.
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a3. Combine the crushed almonds, oats, pepitas, sunflower seeds, flaxseeds, if using, cinnamon, nutmeg, ginger, and salt in a large bowl. Drizzle on the agave nectar, 1/3 cup olive oil, and vanilla extract and mix until evenly incorporated. If the mixture feels dry, add the remaining olive oil. Spread the mixture in the prepared baking pan, pressing it firmly with a spatula. Bake for 15 minutes.
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a4. Stir the granola, toss in the dried fruit and/or chocolate, if using, and once again press the mixture firmly into the pan. Turn the oven down to 300Au00b0F (150Au00b0C) and bake for 25 more minutes, until the top is golden.
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a5. Let the granola cool completely, about 2 hours. Cut into 12 rectangles with a serrated knife. The bars may be fairly crumbly so handle them gently. Store the bars in an airtight container, separated by parchment paper, for up to 1 week at room temperature or up to 2 weeks in the refrigerator
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Read more at http://leitesculinaria.com/99229/recipes-cinnamon-granola-bars.html#o3BvUmhKMCExxhX8.99
