chewy no-bake granola bars

prep: 15 MINUTES | chill: 1 HOUR | total: 1 HOUR 15 MINUTES | serves 10 TO 12

Granola bars are an essential for us—they’re the ultimate breakfast/after-school snack/pre- or post-workout power-up/midnight treat (okay, maybe not midnight, considering I can never stay up past 10 p.m.!). That’s why this recipe is one of my favorites, and also because these bars are beyond easy to put together (hello, no-bake!) and are so much better than store-bought because you can control what goes in them. I always keep the ingredients stocked in our pantry, which is really easy considering you can put in just about anything.

2 cups quick oats (see Note)

1 cup crispy rice cereal

½ cup sweetened coconut flakes

½ cup chopped almonds

⅓ cup pepitas

2 tablespoons flaxseed meal

2 tablespoons chia seeds

1 teaspoon ground cinnamon

½ teaspoon sea salt or kosher salt

¾ cup creamy unsweetened almond butter

⅓ cup coconut oil

⅓ cup honey

1 teaspoon pure vanilla extract

⅓ cup dried cranberries (optional)

1 Line an 8-inch square baking pan with parchment paper and set aside.

2 In a large bowl, combine the oats, rice cereal, coconut, almonds, pepitas, flaxseed, chia seeds, cinnamon, and salt. Set aside.

3 In a medium microwave-safe bowl, combine the almond butter, coconut oil, and honey. Microwave for 30 seconds, or until the coconut oil is melted. You could also do this in a medium pot over low heat. Stir until the mixture is smooth and add the vanilla.

4 Pour the liquid ingredients over the oat mixture and use a large spoon or spatula to incorporate the ingredients. Fold in the dried cranberries (if using) and stir until all of the ingredients are moistened and combined.

5 Transfer the mixture to the prepared pan. Press down with your hands and then use the bottom of a glass or jar to make sure the mixture is packed firmly in the pan, as this will help the bars hold together. Cover the bars with plastic wrap and refrigerate for at least 1 hour or overnight.

6 When ready to cut the bars, use the edges of the parchment paper to help lift the bars out of the pan. Use a sharp knife to cut the bars into your preferred shape and size. (I like mine in rectangles that are about the size of a traditional granola bar.) Store them wrapped individually in plastic wrap or in an airtight container in the fridge for up to 10 days. Or you can wrap them individually, place in a freezer bag or freezer container, and freeze for up to 1 month.

NOTE: I like using quick-cooking oats here because they hold together better. If you only have rolled oats, just pulse them a few times in a food processor.