3 c. regular oats
1 cup Rice Krispies
1/2 c. packed brown sugar
1/3 c. chopped pecans
1/2 tsp. salt
1/4 tsp ground cinnamon
1/4 c. honey
2 Tblsp canola oil
1 tsp. vanilla extract
2 oz. bittersweet chocolate (60 or 70% cocoa), finely chopped
1/2 c. dried cranberries
Preheat oven to 300 degrees.
Cover jelly roll pan with parchment paper.Coat paper with cooking spray.
Combine first 6 ingredients in large bowl.
Combine honey & oil in saucepan until warm (abt 2 min.).
Remove from heat. Add vanilla & chocolate; stir until smooth. Pour chocolate mixture over oat mixture and stir until evenly coated. Spread onto pan. Bake at 300 degrees for 20 min, stirring after 10 min. Cool completely.Stir in cranberries.
Serve over yogurt, fresh fruit, ice cream or eat it alone.
Store in an airtight container for up to one week, or freeze for up to one month.