Homemade Lowfat Granola Bars

I've been cooking and baking a lot lately. It's sort of been my creative outlet since we've been back in Korea. I enjoy the challenge of finding the right ingredients in a foreign country, translating Fahrenheit to Celsius, and just making it all work. So far, I've made strawberry jam, applesauce, cranberry applesauce, beans and rice, hummus, and my latest, this granola bar recipe. Rebs and I have been trying to eat really healthy since we've been back. One of the tricks I've found is always having something healthy readily available. So instead of grabbing a bag of chips when you feel like snacking, you can grab something more healthy and more convenient (because we haven't been keeping chips in the house).
Rebs said these granola bars were the best she's ever had!

So the recipe is as follows:
1 cup oatmeal (preferably not instant)
1/2 cup raw sunflower seeds
1 cup finely chopped raw almonds
1/2 cup ground flax seed or wheat germ
1/4 cup dark brown sugar or molasses
1/4 cup honey or maple syrup
1/4 cup agave syrup
1/4 cup sunflower or almond oil
1 tbsp butter (optional)
1 tsp vanilla extract (optional)
1/2 tsp salt
1/4 cup raisins
3/4 cup dried cranberries

Directions:
1. Preheat oven to 375*F. Mix dry ingredients (not including fruit or salt) in a large mixing bowl. Pour dry mixture onto the baking pan covered with aluminum foil, spread as thin as possible. Bake for 10-20 minutes, or until slightly browned.
2. While dry mix is baking, combine sugars and fat(s) in a sauce pan on medium heat. Stir constantly until evenly mixed.
3. Combine everything together in the large mixing bowl. Grease aluminum foil in baking pan, Press mixture into baking pan. Pack solid. If you have another pan of the same size, place aluminum foil over top of mixture and use 2nd pan to press firm.
4. Bake for 25-35 minutes. Remove hot granola with aluminum foil onto a cutting board. Use a large knife to cut the granola into preferred sizes. (Remember, this recipe is lowfat, but still high in calories, so smaller is better.) Do not saw. Rather, press down firmly and separate. Let the granola cool, then store in an airtight container for up to one week out of the refrigerator. Or granola can be stored in the fridge for longer, (but is harder to chew when cold).