Ingredients

• 3 cup rolled oats
• 1 cup almonds, sliced
• 0.75 cup sunflower seeds
• 1 cup dried cranberries
• 0.5 cup butter
• 0.75 cup honey
• 0.25 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon kosher salt
• 0.5 teaspoon ground cinnamon

Steps

1. Preheat oven to 350°F (175°C).
2. Line a 9x13 inch baking pan with parchment paper, allowing the paper to overhang slightly on two opposite sides for easy removal.
3. In a large mixing bowl, combine rolled oats, sliced almonds, sunflower seeds, dried cranberries, cinnamon, and salt. Stir well to distribute all ingredients evenly.
4. In a small saucepan over medium heat, combine the butter, honey, and light brown sugar. Stir occasionally until the mixture is melted and fully combined, about 3 minutes.
5. Remove the saucepan from heat and stir in the vanilla extract.
6. Pour the warm honey-butter mixture over the dry oat mixture and stir vigorously until all the oats and nuts are evenly coated and no dry spots remain.
7. Transfer the mixture to the prepared baking pan and press firmly and evenly into the pan using the back of a spatula or wooden spoon. Ensure the surface is compacted and level.
8. Bake in the preheated oven for 20-25 minutes until the top is golden brown and the edges are slightly darker.
9. Remove from the oven and let cool in the pan for 10 minutes without moving it.
10. Using the overhanging parchment paper, carefully lift the entire granola slab out of the pan and place on a cutting board.
11. Once completely cooled (about 15 minutes more), use a sharp knife to cut into 12 equal bars (3 cuts lengthwise, 3 cuts widthwise for a 3x4 grid).
12. Store the bars in an airtight container at room temperature for up to 1 week.