If you like thick granola bars, grease an 8 or 9-inch square pan with butter or coconut oil and line with unbleached parchment paper (this will help get the bars out of the pan.) If you like them thinner, say ¾-inch thick, grease an 8x 11-inch pan.
Place oats, seeds, coconut and nuts on large baking sheet and toast for 12-15 minutes. Do not allow anything to burn!
In a large bowl combine almond meal, cinnamon, salt and dried fruit. When oat mixture is out of the oven, add to bowl. Mix the melted butter, brown rice syrup and vanilla together and pour over the oat mixture, stirring well to coat evenly.
Pour mixture into pan and press down with a spoon, spatula or damp hands.
Bake for about 20-25* minutes, or until lightly colored on top. The granola bar will be soft to the touch when it comes out of the oven, but will firm up as it cools. Allow to cool completely, at least 2 hours. Run a knife around the edge of the pan to loosen the bar. Invert the pan over a cutting board to remove. Cut into individual bars and eat or store in a covered container.**
Notes
*Baking it longer will result in a crispier, firmer bar, but it may be harder for little ones to chew easily.
**If the weather or your kitchen is warm, it’s better to store the bars in the refrigerator.
Recipe by Pamela Salzman at https://pamelasalzman.com/granola-bars/