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1
Preheat the oven to 325.
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2
Line a rimmed baking sheet with parchment paper.
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3
Next, line a square baking pan (8 or 9 inches) with two perpendicular sheets of parchment paper that are long enough to leave an overhang.
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4
The sheets will form a basket for you to lift out the sheet of granola, before you cut it into bars.
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5
Combine the oats, coconut, seeds and nuts; spread out evenly on the rimmed baking sheet and toast for 15 minutes.
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6
When the oat mixture has been toasting for about 10 minutes, combine the honey, peanut butter, brown sugar, salt, cinnamon and vanilla in a medium sauce pan over medium-low heat, stirring to dissolve the sugar.
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7
If the sugar dissolves before the oat mixture is done toasting, reduce the heat to low.
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8
When the oat mixture is done toasting, transfer it to a large bowl and add the honey mixture and fruit; stir to incorporate.
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9
Spread the mixture in the prepared square pan, using the back of a wooden spoon or bottom of a measuring cup to press the mixture into the pan and create a smooth, even surface.
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10
Bake the granola mixture for 30 minutes.
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11
Remove the pan from the oven and let it cool completely on a wire rack.
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12
Using your parchment handles, lift the granola sheet out of the pan and onto a cutting board.
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13
Using a large sharp knife, Cut the sheet into one-inch wide bars.
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14
Next, cut the series of bars in half, lengthwise.
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15
Store in an airtight container.
