That aside, I saw a recipe on Keeper of The Home for granola bars.
Chewy Granola Bars
Adapted from Keeper of the Home
Yield 12-18 granola bars
4 cups rolled oats
2 cups puffed wheat cereal
dash sea salt
1 cup mini chocolate chips OR 1/2 cup toasted finely chopped pecans and 1/2 cup finely chopped dates
1/2 cup coconut oil*
1/2 cup honey, or maple syrup
1/2 cup packed brown sugar
2 teaspoons vanilla
Grease a 9×13 glass pan, if using a rectangular metal pan line with greased parchment paper.
Combine dry ingredients in a large mixing bowl and set aside.
On the stovetop, combine the coconut oil, honey, brown sugar, and vanilla. Cook over low heat, stirring constantly. The mixture is done when it resembles caramel. Cool for about 8 minutes (or else your chocolate chips will melt). If using dates and pecans, cool for 3-5 minutes.
Pour over dry ingredients. Put mixture into prepared pan and press down, compressing the mixture as much as you can. Cover and place in freezer for about 10 minutes.
Invert pan onto a cutting board lined with wax paper or plastic wrap. Cut into desired size, noting that thinner than an inch and a half won’t be as stable. Wrap each bar in wax paper or plastic wrap, sealing securely. Store in fridge (or else they will completely fall apart).
If your bars fall apart, try using the crumble as an ice cream or yogurt topping.
*I don’t have a very good substitute for the coconut oil, but you could try butter. Watch the butter and sugars cooking carefully, as you’re essentially making a caramel at that point.