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"I often make a double batch of these using a 9X13-inch pan. I cut the bars and wrap at least half the batch in parchment paper and then store them in a resealable bag in the freezer. The kids grab them on their way to school and they defrost by lunch time. You can vary the recipe by using unsweetened shredded coconut in place of the flax meal or experimenting with different types of dried fruit. Any type of nut, seed, or soy nut butter will work in place of peanut butter."
<https://www.momskitchenhandbook.com/uncategorized/best-homemade-granola-bars-and-a-year-of-whole-grains/>