Quick-cooking oats cannot be substituted for the old-fashioned oats here because their texture becomes too sandy when toasted.
Ingredients
1 cup dried cranberries
1/2 cup water
7 cups old-fashioned rolled oats
1/2 cup vegetable oil
1/2 teaspoon table salt
3/4 cup honey
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 teaspoons ground cinnamon (optional)
1 1/2 cups whole almonds , pecans, peanuts, or walnuts, chopped coarse
1/4 cup chopped crystalized ginger
Instructions
1. Adjust an oven rack to the middle position and heat the oven to 375 degrees. Microwave cranberries in water until softented, about 4 minutes; then drain, pat dry, and set aside. Meanwhile, toss the oats, oil, and salt together in a large bowl, then spread out over a baking sheet and bake, stirring often, until pale gold, 20 to 25 minutes.
2. While the oats are toasting, cook the honey and brown sugar in a small saucepan over medium heat, stirring frequently, until the sugar is fully dissolved, about 5 minutes. Stir in the vanilla and cinnamon (if using) and set aside.
3. Remove the oats from the oven and lower the oven temperature to 300 degrees. Transfer the baked oats to a large bowl and toss with the honey mixture until evenly coated. Stir in the nuts, cranberries, and crystallized ginger.
4. Line a 12 by 18-inch baking sheet with aluminum foil, then coat lightly with vegetable oil spray. Spread the oat mixture out on the prepared pan, then pack tightly into an even layer using a wet metal spatula. Bake until golden, 35 to 40 minutes.
5. Let cool on a wire rack for 15 minutes, then cut into 2 by 3-inch bars in the pan. Let cool completely before removing from the pan.
To Make Ahead
The bars can be wrapped tightly in plastic wrap and stored at room temperature for up to 2 weeks.
