Ingredients
Equipment
Instructions
- Preheat oven to 350°F (175°C). Line an 8x8 inch pan with parchment paper, leaving an overhang on the sides to use as a sling. Lightly grease the paper.
- In a large bowl, stir together the rolled oats, slivered almonds, dried cherries, brown sugar, and salt until evenly combined.
- In a small saucepan over medium heat, melt the butter and honey, stirring until smooth. Once it starts to bubble at the edges, remove from heat and stir in the vanilla extract.
- Pour the hot butter mixture over the dry oat mixture. Stir with a spatula until everything is thoroughly coated.
- Transfer the mixture to the prepared pan. Press down very firmly and evenly with a spatula or your hands to compact the mixture. Bake for 20-25 minutes until the edges are golden brown.
- Remove from the oven and let cool completely in the pan on a wire rack for at least 2 hours. This step is crucial for the bars to set properly.
- Once cooled, use the parchment sling to lift the block out of the pan. Place on a cutting board and cut into 12 bars.
Notes
Press Firmly: The most important step for chewy bars that don't crumble is to press the mixture tightly into the pan before baking.
Storage: Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze individually wrapped bars for up to 3 months.
Storage: Store in an airtight container at room temperature for up to 1 week. For longer storage, freeze individually wrapped bars for up to 3 months.
