Double Almond and Chocolate Granola Bars

• 2 cups rolled oats rolled or quick-cooking
• 1 cup coconut, shredded, unsweetened (desiccated)
• 1 cup almonds sliced, slivered or chopped whole almonds
• 1 cup almond butter if you don't have, use creamy peanut butter
• 13 cup honey or up to 1/2 cup if you prefer sweeter
• 1/4 cup chocolate chips (semi-sweet)
• 2 1/2 teaspoons vanilla extract
• 1/16 teaspoon salt
• 2 tablespoons olive oil extra-light, or grape seed onion, or canola oil, or walnut oil
• 1/4 cup bittersweet chocolate chopped, or chocolate chips

1. Preheat oven to 350F (180C).
2. Place the oats, coconut, and almonds on a baking sheet, mix well and spread evenly.
3. Toast for 15 to 20 minutes, stirring once half way through the toasting.
4. Transfer the toasted oats, coconuts, and almonds into a large bowl.
5. In a medium saucepan over medium heat, mix the almond or peanut butter, honey, chocolate chips, vanilla and salt.
6. Stir and cook until the mixture becomes smooth, 3 to 5 minutes.
7. Pour the mixture over the oats, then pour in the oil, and stir with a wooden spoon until well combined and evenly contributed.
8. Mix in the chocolate chunks and place the granola mixture into a 9 x9-inch square baking ban coated with cooking spray.
9. Firmly press the mixture.
10. Put it in the refrigerator for about 4 hours or over-night.
11. Cut into rectangles or squares.
12. Put the granola bars into a air-tight container and keep in the frige to up to 1 week.

rolled oats, coconut, almonds, almond butter, honey, chocolate chips, vanilla, salt, olive oil, bittersweet chocolate

Taken from recipeland.com/recipe/v/double-almond-chocolate-granola-52555 (may not work)