Cranberry-Oat-Chocolate Chip Honey Bars
2 cups rolled oats
1/2 cup chopped almonds
6 tablespoons vegetable oil
1/2 cup honey
1/3 cup maple syrup
1/4 cup brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 cup dried cranberries
3/4 cup chocolate chips
Preheat the oven to 350 degrees. Lightly grease a 9-inch square cake pan, line the pan with parchment paper, leaving an overhang (to pull the cookies out after baking) of about 3-inches on each side. Lightly grease the paper. Place the oats and almonds on a cookie sheet and bake for about 4 minutes, stirring once or twice, or until the oats and almonds are lightly toasted and aromatic. Remove from the oven. In a medium saucepan, combine the vegetable oil, honey, maple syrup, brown sugar and salt and cook, stirring frequently for 2-3 minutes or until hot and smooth. Remove the pan from the heat and stir in the oat mixture. Stir in the cinnamon and cranberries. Let cool. Stir in the chocolate chips. Spoon the mixture into the prepared pan. Bake for 25-30 minutes or until lightly browned. Let cool. Remove by pulling the overhanging paper. Lift out, place on a cutting board and cut into 16-24 pieces.
Makes 16-24 cookies