These delicious and healthy bars are a fun, easy on-the-go breakfast treat. With parchment paper, you can make a batch ahead of time so they're always ready!
Use parchment paper to lift the bars from the cookie sheet, eliminating baked on messes and broken pieces.
LINE a 15x10-inch rimmed cookie sheet with Reynolds® Parchment Paper; set aside.
MIX the oatmeal, walnuts, and coconut in large bowl. Spread mixture onto a parchment-lined cookie sheet and bake for 10 to 12 minutes until lightly browned.
LIFT mixture from pan using ends of parchment; transfer it to a large mixing bowl and sprinkle with flour. Add cranberries. Set parchment lined baking sheet aside.
PLACE the butter, honey, brown sugar, salt, cinnamon and vanilla in a small saucepan and bring to a boil over medium heat. Cook and stir for one minute, then pour over oatmeal mixture.
POUR the mixture into the parchment-lined baking sheet. Lightly press the mixture with a spatula to even it out.
BAKE for 20 minutes, until light golden brown. Let cool to room temperature on cooling rack. Slide mixture from pan, using ends of parchment, onto cutting board. Cut into bars. Serve at room temperature.