Instructions

• Preheat oven to 350°F (175°C). Line a 9"x13" baking pan with parchment paper, leaving an overhang on two opposite sides to lift the bars out later; lightly grease the parchment and any exposed pan with non-stick spray. Set the pan aside.
• In a large bowl, stir together the dry ingredients: quick rolled oats, light brown sugar, oat flour, finely ground sea salt, ground cinnamon, salted peanuts, salted almonds, walnuts, sour cherries, and mini chocolate chips until evenly combined.
• In a separate bowl, whisk the creamy peanut butter, melted coconut oil (or canola oil), and honey or maple syrup until smooth and combined.
• Pour the wet mixture over the dry mixture. Use a rubber spatula to mix everything until the dry ingredients are evenly coated and the mixture holds together in a crumbly mass.
• Transfer the mixture to the prepared pan. Press it down very firmly and evenly so it is tightly packed (use the bottom of a measuring cup or the flat of a spatula to press it).
• Bake in the preheated oven for 30–35 minutes, or until the top and edges are golden brown.
• Remove the pan from the oven and allow the bars to cool completely in the pan (they will firm up as they cool).
• Once fully cooled, lift the slab from the pan using the parchment overhang and place on a cutting board. Use a very sharp, preferably serrated, knife to cut into rectangles.
• Store the granola bars in an airtight container at room temperature, in the refrigerator, or in the freezer.