Instructions

1. Preheat oven to 325 F.
2. Spray a 9×13″ pan with Pam.
3. In a saute pan over medium heat toast the pecans and almond until you start to “smell” the nutty aroma. ~5 minutes. Be sure to stir with a rubber tipped spatula. By doing this it brings out the natural nuttiness of the nut.
4. The last minute of the nuts toasting, all the coconut and stir. You don’t want to toast it but you want to just warm it up so it’ll release some of it’s own oil.
5. Remove from heat and add the mixture to a big bowl.
6. In the same bowl add the Oats, ground oats, salt, Sticky Bun Sugar and cinnamon.
7. Mix well to incorporate.
8. Add in the craisins and mini chips. Mix well.
9. In a separate bowl mix the melted butter, vanilla, water and honey.
10. Pour the wet ingredients over the dry stuff and mix until the mixture is crumbly and well incorporated.
11. Empty this into your prepared pan.
12. Lightly spray one of hands (palm-side) with Pam and press down the granola mixture firmly.
13. Bake for 25-30 minutes or until it’s starting to just turn golden brown and the edges are bubbly.
14. Remove from oven and let them cool in the pan for about 15-20 minutes.
15. You can either cut them in your pan with a very sharp knife or bench cutter or turn them out on a cutting board and cut that way.
16. Store them in an air tight container lining the layers with parchment paper.