Using a wooden spoon, mix the add-ins in a large microwaveable bowl. You can substitute anything you’d like for the add-ins, as long as you make sure not to exceed 3 ½ cups, total.
Using a rubber spatula, mix the peanut butter and BeeMaid Amber Honey in a saucepan over medium heat until smooth. Once combined, turn the stove down to low. As soon as you start seeing little bubbles around the edges, cook for 5 minutes, stirring constantly scraping the base, until it is like a very thick caramel. You should be able to draw a path across the base and it holds before closing in on itself.
Immediately pour honey peanut butter mixture over surface of the oat add-ins, mix with the wooden spoon.
Put a square piece of paper over a 20cm/8" square tin (no need to grease). Drop muesli mix in then spread right into the corners, using a combination of your hands and the wooden spoon. Firmer press = chewier bars.
Refrigerate 2 hours until firm then cut into 10 bars (cut in half, then each half into 5).
Storage: These Honey Granola bars will keep for at least 2 weeks in the fridge in an airtight container. Be sure to allow time for them to come to room temperature before eating as they are very hard when cold.
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