Pan prep and oven setup

Start by preheating your oven to 350°F (about 175°C) so it reaches temperature by the time the mixture is ready. Lightly spray or grease an 8×8 inch baking pan, then line the bottom with parchment paper, leaving an overhang on two sides to act as handles for lifting the baked slab out later.

Press the parchment flat against the base and corners so there are no big air pockets, which can cause uneven baking at the bottom. Set the prepared pan aside on a baking sheet if you like extra stability while moving it in and out of the oven.

Make the binding syrup

In a small saucepan, combine the brown sugar and unsalted butter. Add the honey to the same pan, pouring it over the sugar and butter so everything melts together evenly.

Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Continue cooking for about 1 minute after it starts bubbling, just until the brown sugar has fully dissolved and you have a smooth, glossy syrup with no visible sugar granules.

Remove the pan from the heat and immediately stir in the vanilla extract, mixing with a heatproof spatula or wooden spoon until the vanilla is evenly incorporated. Let the syrup sit for a minute or two off the heat while you prepare the dry ingredients so it is hot but not aggressively boiling when you pour it over the oats.

Combine dry ingredients

In a large mixing bowl, add the rolled oats and your 2 cups of mixed nuts and dried fruit. This can include combinations like cranberries, raisins, almonds, peanuts, sunflower seeds, or any other nuts and dried fruits you prefer.

Sprinkle in the flour, baking soda, cinnamon, and salt, making sure these dry ingredients are distributed evenly over the oats and fruit. Use a whisk or your hands to toss everything together until the flour and spices coat the oats and mix-ins, which helps ensure even flavor and better binding later.

Mix in the syrup

Pour the warm brown sugar–honey–butter syrup over the oat mixture in the large bowl. Use a spatula or wooden spoon to fold the syrup through the oats, scraping the bottom and sides of the bowl so no dry pockets remain.

Keep stirring until every flake of oat and every piece of nut or dried fruit looks lightly glossy and coated. Take a moment to press the mixture together with the back of the spoon; it should clump when pressed, which is a good sign that the bars will hold once baked and cooled.

Press into the pan

Transfer the granola mixture into your prepared 8×8 inch pan, scraping the bowl well so nothing is wasted. Spread it out roughly with the spatula, then use clean, slightly damp hands or the back of a spoon to press the mixture firmly and evenly into the pan.

Pay attention to the corners and edges, pressing them down so they are as compact as the center; this prevents crumbly edges once cut. The more firmly you press now, the better the bars will slice into neat pieces later.

Bake and cool completely

Place the pan in the preheated 350°F (175°C) oven and bake for about 25–30 minutes. The top should look lightly golden and set, with the edges just starting to turn a deeper golden brown.

Remove the pan from the oven and place it on a cooling rack, allowing the granola slab to cool completely in the pan. This cooling step is crucial; plan for about 3 hours so the bars firm up fully before you attempt to cut them.

Lift, slice, and serve

Once completely cooled, run a small sharp knife around the inside edges of the pan to loosen any bits that might have stuck. Use the parchment overhang as handles to lift the entire granola slab out of the pan and transfer it to a cutting board.

With a large sharp knife, cut straight down into bars or squares, depending on your preferred portion size. Wipe the knife between cuts if needed to keep the edges clean and reduce crumbling.