Preheat the oven to 350 degrees F. Line a 9” square pan with parchment paper. Spray the paper with cooking spray and set aside.

Roughly chop the mixed nuts and spread them out on a small baking sheet. Add the rolled oats and lightly toss to combine with the nuts. Bake in preheated oven for 7-10 minutes.

While oat mixture is toasting, add butter, honey, brown sugar, vanilla extract and salt in a small saucepan on medium heat. Continue cooking (while stirring) until sugar dissolves and mixture is smooth and blended. Turn off heat.

Roughly chop dried cranberries and blueberries.

Once oat mixture has finished toasting, sprinkle dried berries on top. Next, pour on the butter honey mixture. Mix well with clean hands.

Allow granola to cool for 10-15 minutes before sprinkling on mini chocolate chips. Lightly toss to combine.

Carefully pour (or spoon in) the granola into the prepared square pan. Feel free to sprinkle on a couple of extra tablespoons of chocolate chips on top at this point. Use a rubber spatula to firmly press the granola into an even layer. Be sure to use a good amount of pressure to flatten the granola – this will help keep the bars stuck together and avoid crumbling.

Place pan in the refrigerator for a minimum of 2 hours.

Carefully lift the granola out of the pan, using the parchment paper as handles. Cut into bars and serve.