Optional step:  Pour the oats and almonds onto a baking tray in a single layer and toast at 350 degrees for about 15 minutes.   This step gives a stronger, nuttier taste but is optional.

While you are toasting the dry ingredients, prep the pan and get all of the remaining ingredients together.

Line an 8 X 8 pan (or double the recipe and use a standard baking sheet) with parchment paper, leaving “handles” over the sides of the pan that make it easy to remove the granola bars after baking and cooling.

In a saucepan, place wet ingredients (honey, peanut butter, brown sugar, vanilla) and salt, stir over medium heat until the sugar has dissolved and the peanut butter is a smooth consistency, about 3-5 minutes. Remove from heat.

By this point you should start smelling the toasted nuts. Remove from the oven and add the toasted ingredients and cereal to the warm peanut butter mix. Stir until well incorporated.

Reduce the oven temperature to 325 degree.

Press granola mixture into parchment lined pan. Press with back of spoon to level. Then pull the parchment paper “handles” over the top of the bars and press more with your hands. This will level the granola bars as well as compact them so they will be less crumbly.

Bake for 25 minutes. Remove from oven and let completely cool in the pan. If you don’t let it cool the granola bars will break easier.

Once cool, remove the granola from the pan using the parchment paper handles. Place on a cutting board and cut into 8 standard size granola bars or 16 bite size snacks.

Store in an airtight container for up to 2 weeks with wax paper in between layers.

To freeze, wrap each bar in plastic wrap or wax paper and insert in a resealable plastic bag labeled with ingredients and date. Will keep for up to 3 months in the freezer.