Granola Bars

Dry goods:
2 1/2 cups rolled oats
1/2 cup shredded coconut
1/2 cup pepitas
1/4 cup flax seeds, ground
1/4 cup sesame seeds
1 cup whole cashews
Wet works:
1/2 cup water
1 teaspoon cinnamon
1 teaspoon sea salt
1 teaspoon vanilla
1/4 cup honey
1/4 cup natural peanut butter
1/4 cup brown sugar
Add later:
1 cup dried pineapple, chopped
Preheat the oven to 325.
Combine the dry ingredients; spread out evenly on the rimmed baking sheet and toast for 15 minutes. Take the pan out once or twice to give the mixture a good toss, to make sure things are browning evenly.
Meanwhile, stir together the wet works in a saucepan over medium heat until the sugar melts. Once the oats are nicely toasted, stir together everything, adding the pineapple. Spread the mixture
out on a sheet of parchment paper. Fold the edges over to meet on the top and roll this out to about 3/8″. Fold the end in to square up and refold and roll. Bake the giant granola bar for 30 minutes. Remove the pan from the oven and let it cool completely on a wire rack. Once the bar is cool enough to handle, but still warm enough to avoid cracking, lift the granola sheet out of the pan and onto a cutting board. Using a pizza cutting wheel, cut the sheet into one-inch wide bars. Next, cut the series of bars in half, lengthwise. Store in an airtight container.