• 2 ½ cups old fashioned rolled oats

• 1/2 cup sliced almonds

• 1/3 cup agave syrup (or honey)

• 1/4 cup peanut butter

• 1/4 cup packed light brown sugar

• 1/2 teaspoon vanilla extract

• 1/4 teaspoon fine sea salt

• 1/2 cup dried berries (I love the Trader Joes dried blueberries)

• 1/4 cup plus 2 tablespoons mini chocolate chips

Directions

Toast Oats and Nuts

Preheat the oven to 350°F. Line the bottom and sides of an 8-inch or 9-inch square pan with aluminum foil or parchment paper.

Add the oats and sliced almonds to a small baking sheet and bake for 5 minutes. Stir and bake another 3 to 5 minutes or until lightly toasted. Transfer to a large bowl.

Make Bars

Combine the peanut butter, agave, brown sugar, vanilla extract, and salt in a small saucepan over medium heat. Cook, stirring occasionally, until the peanut butter melts, the mixture bubbles, and the sugar dissolves.

Pour the peanut butter mixture into the bowl with toasted oats and almonds. Mix well. Let cool for 5 minutes.

Stir in the dried berries and 1/4 cup of the mini chocolate chips. Some of the chocolate chips might melt, but they turn into glue and help hold the bars together.

Transfer the oat mixture to a 9x9 dish with parchment paper. Press the mixture into the pan firmly using the bottom of a glass. Press hard so that the bars will stay together once cooled and cut. We press for about one minute to be extra safe.

Cover and refrigerate for at least 2 hours. Remove the block of granola mixture from the pan and peel away the foil or parchment. Cut into 12 bars.

Storing

Store granola bars in an airtight container for a few weeks in the fridge. For the softest bars, keep them in a cool area of your kitchen (like a dark pantry). For firmer bars, store in the fridge. Bars will keep in the freezer for up to three months when wrapped well.