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Cherry-Almond Granola Bars

Sweet, salty, and a little chewy, these bars come in handy for breakfast, a midflight treat, or a snack at baggage claim. From: bonappetit.com Makes 24

2¼ cups old-fashioned oats
¾ cup whole raw almonds
¼ cup coconut oil plus more
¾ cup coarsely chopped dried tart cherries (about 4 oz.)
¾ cup unsweetened finely shredded coconut (about 3 oz.)
½ cup roasted unsalted shelled sunflower seeds (about 3 oz.)
2 tablespoons flaxseeds, toasted
½ cup honey
½ cup (packed) light brown sugar
1 teaspoon kosher salt

Preheat oven to 400°. Mix oats and almonds on a large heavy rimmed baking sheet. Bake, stirring once, until just golden, about 10 minutes. Transfer to a wire rack; let cool on sheet. Reduce oven temperature to 325°.

Meanwhile, brush a 13x9x2” metal or glass baking dish with coconut oil. Line with parchment paper, allowing it to extend over long sides. Brush paper with oil.

Brush a large bowl generously with oil. Place oat mixture, cherries, coconut, sunflower seeds, and flaxseeds in bowl.

Bring ¼ cup oil, honey, sugar, and salt to a boil in a medium heavy deep saucepan, stirring to dissolve sugar. Boil for 1 minute. Immediately pour over oat mixture in bowl. Using a heatproof spatula, stir until evenly coated. Transfer granola to prepared pan. Lightly press evenly into pan; smooth top.

Bake for 10 minutes. Turn pan; continue baking until golden brown with slightly darker edges, about 15 minutes longer.

Transfer pan to a wire rack and let granola cool completely in pan. Using paper overhang, lift granola from pan. Cut into 24 bars. DO AHEAD: Bars can be made 4 days ahead. Store airtight at room temperature.