Preheat your oven to 350°F. This temperature is crucial for getting that lovely golden brown color on the edges of your bars. As your oven heats, line an 8-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides. This will make it easier to lift the bars out later. Lightly spray the parchment with nonstick spray to ensure nothing sticks!
In a large mixing bowl, combine 1 ⅔ cups quick rolled oats, ⅓ cup oat flour, ¼ cup sugar, ¼ cup packed brown sugar, ½ teaspoon cinnamon, ½ teaspoon kosher salt, 8 ounces dried wild blueberries, 4 ounces roasted sliced almonds, and 3 ounces unsweetened flaked coconut. Stir everything together until well combined. The mixture should be dry yet fragrant, with the nuts and fruits evenly distributed.
In a separate small bowl, whisk together 6 tablespoons melted butter, ⅓ cup creamy peanut butter, ¼ cup honey, 2 tablespoons light corn syrup, 1 tablespoon water, and ½ teaspoon pure almond extract. This combination of wet ingredients will provide richness and binding power to your bars. Make sure everything is blended well and smooth before proceeding.
Pour the wet mixture into the dry ingredients. Use a spatula to fold everything together, ensuring that all the dry ingredients are evenly coated with the wet mixture. The texture should be crumbly yet cohesive. Take your time here—this step is key to achieving that perfect chewy texture.
Transfer the mixture into the prepared baking pan. Using the back of a spoon or the buttery side of the butter wrapper, press the mixture firmly into an even layer. Make sure to pack it down well; this helps the bars hold together once baked.
Place the pan in the oven and bake for 25 to 30 minutes. You'll know they're done when the edges are nicely browned, while the center remains a bit soft. This contrast in texture is what makes them so enjoyable!
Once baked, remove the pan from the oven and let the bars cool in the pan on a cooling rack. Patience is key here! Allow them to cool for at least 30 minutes. This cooling time is crucial because it allows the bars to set properly.
After cooling, gently cut around the edges of the pan to loosen the bars. Lift them out using the overhanging parchment paper. The bars should feel firm and will slice easily. Using a serrated knife, cut the bars into squares. A gentle sawing motion works best for cleaner cuts.
Store your Chewy Granola Bars in a sealed container, separated by layers of parchment or wax paper. If you’re not going to finish them within a few days, consider refrigerating or freezing them for long-term storage. They freeze very well, so you can enjoy them later!
