Homemade granola bars

Found this recipe & thought I'd share...they are delicious!

Homemade Granola Bars

1 2/3 cups quick rolled oats
1/2 to 3/4 cup granulated sugar (I used ¾ cup but I guess some ppl like them less sweet)
1/3 cup oat flour (I didn’t know what this was…I used regular flour & it turned out fine)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces)*
1/3 cup peanut butter or another nut butter (optional) (I used Smucker’s natural creamy peanut butter…also I don’t know why it’s ‘optional’, who wouldn’t use PB?!)
1 teaspoon vanilla extract
6 tablespoons melted butter
1/4 cup honey, maple syrup or corn syrup (I used honey, & probably a little over ¼ cup)
1 tablespoon water

Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray. (I didn’t use parchment paper, just sprayed a regular pan)
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.
Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.
Cool the bars in their pan completely on a cooling rack.
Once cool, a serrated knife (or bench knife) to cut the bars into squares. If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the “glue”, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.
*Suggestions: I used ¾ cup EACH of dried cranberries, walnuts, dark chocolate chunks, and coconut flakes