Granola bars: cooking options

1. Prepare the base. Preheat oven to 350°F (180°C) and line a 9 x 13-inch baking dish with foil, leaving an overhang. Coat with cooking spray and set aside. Toss 3 cups rolled oats with 2 tablespoons vegetable or melted butter on a rimmed baking sheet; spread into a single layer. Bake for 18-20 minutes, until toasted. Let cool completely, then transfer to a large bowl. Stir in 1 cup of the following ingredients (choose 1 or more):

• Salted roasted nuts (any), chopped
  
• Salted roasted sunflower seeds
  
• Salted roasted pumpkin seeds
  
• Toasted coconut flakes (with or without sweetener)

2. Select additives. Measure out 1 cup of the following ingredients (choose 1 or more); set aside.

• Dried fruits, large, cut
  
• Mini M&M's
  
• Mini Chocolate Chips
  
• Carob chips
  
• Yogurt granules
  
• Raisins in yogurt
  
• Dry rice breakfast
  
• Pretzels, break them apart
  
• Cookies (any), break into pieces
  
• Graham crackers, broken

3. Prepare the bars. In a medium saucepan, combine 6 tablespoons unsalted butter (or 2 tablespoons each coconut and vegetable oil) with 1/2 cup light brown sugar, 1/4 cup honey or light agave syrup, 1 teaspoon vanilla, and 1 teaspoon salt. Bring to a simmer over medium heat, stirring occasionally. (The mixture will foam and bubble.) Cook for just 30 seconds, then pour over the oat mixture and stir. Cool slightly, then fold in the seasonings. Pour into the prepared pan and press firmly and evenly with a rubber spatula.

4. Cool. Let stand at room temperature for 1-3 hours, until completely cool and firm enough to cut. (Agave bars will take slightly longer to set.) Remove from pan by the foil edges; remove foil and cut into 24 bars. Store in an airtight container at room temperature for up to 5 days.