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1
Position an oven rack in the middle of the oven and preheat to 350 degrees F.
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2
In a large bowl, combine the flours, quick oats, flax seed, wheat germ, baking soda, cinnamon, salt and baking powder.
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3
In a stand mixer, cream together the butter, coconut oil, brown sugar, honey and peanut butter until creamy and well mixed, about 4 minutes, scraping down the bowl halfway through.
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4
Add the egg and mix until incorporated.
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5
Add the flour mixture and mix just until incorporated.
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6
Fold in the granola, cherries and coconut.
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7
In a 9 by 13-inch baking pan, place a piece of parchment across the bottom (it will extend over the long sides, but not the ends).
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8
Spray with nonstick spray.
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9
Add the dough to the pan and cover with plastic wrap.
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10
Using your hands, gently press the dough out into the pan until evenly spread.
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11
Place the pan on the middle rack and bake until the edges are starting to brown lightly and a toothpick comes out clean, 35 to 40 minutes.
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12
Remove from the oven and cool in the pan for 15 to 20 minutes.
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13
Then gently lift the parchment out onto a cooling rack and cool completely; it will firm up as it cools, but crumble if you move it too soon.
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14
Once completely cool, move to a cutting board and cut into bars with a bench scraper or large knife, about 3 by 1-inch each.
