Strawberry-Ginger Granola Bars

Toast oats in a 350ºF oven for 10–15 minutes, stirring every 5 minutes until starting to brown.

In the meantime, mix all the other dry ingredients in a large bowl. Set aside.

When oats are done, turn down oven temperature to 325ºF. Add oats to a Cuisinart or blender and pulse a few times to break up the pieces. This makes it easier for the bars to bind together as a nice compact bar.
Add oats to the bowl with the rest of the dry ingredients and mix to incorporate.

Warm honey and vanilla in a small saucepan over low heat. Once the honey has loosened, pour over the dry ingredients. Mix well with a wooden spoon until everything is coated with honey.

Coat a 9 x 9 square pan with cooking spray and place a strip of parchment across one side so that the edges hang over the sides. This will serve as handles to help you lift the bars out of the pan. Add the mixture to the pan and press flat with wet hands or the back of a wet flat surface (I used a metal measuring cup). Compressing the mixture evenly so you end up with a compact bar about ½ inch thick.

Bake for 20–25 minutes until edges are beginning to brown. Let cool and harden completely before removing and slicing.