Chocolate for breakfast makes me happy and these granola bars are the perfect breakfast or snack on the go. You can store them individually wrapped in the freezer and they will last for months, or layer them in an airtight container and they will keep for up to a week.
Preheat oven to 350° Put slivered almonds on a baking sheet and toast to light golden brown. In food processor, combine the cherries and almonds and pulse until the almonds are chopped but not powdered. In a large bowl, combine the cherry mixture with the oats, flour, flax, Apple Pie Spice and salt. Add the oil, honey, vanilla and chocolate chips. Mix well. It will be a bit sticky. Press into 9x9 square pan that has been lined with parchment paper. Bake for 40 minutes or until the center is firm and edges are brown. Cool on a wire rack completely. Using the parchment as handles, transfer to a cutting board. Cut the square into 12 bars. Best, Victoria