Place your homemade granola in a medium mixing bowl. If your granola has very large clusters, you can lightly crush them so they bind better into bars.

Combine the butter and coconut oil in a small microwave-safe bowl. Heat on low power (about 180W or "defrost" setting) for 2 minutes or until just melted.

Add the erythritol, cinnamon, sea salt, and vanilla extract to the granola. Pour in the melted butter and coconut oil. If you are using dark chocolate bits, add them now. Mix everything thoroughly until the granola is evenly coated and looks "wet."

Transfer the mixture into a rectangular baking pan lined with parchment paper, or use a silicone bar mold (this is ideal as it prevents sticking).

Pro Tip: Use the back of a large spoon to press the mixture down very firmly. The tighter you pack it, the less likely the bars will crumble.

Preheat your oven to 340°F (170°C). Bake the bars for 5 to 10 minutes. You are looking for them to just become fragrant and slightly golden; do not let them burn.

Remove from the oven and let the pan cool completely at room temperature. Once cool, I recommend placing them in the refrigerator for at least 30 minutes before cutting or removing them from the mold. If you try to handle them while warm, they will fall apart.

If you used a rectangular pan, lift the parchment paper out and slice the slab into individual bars using a sharp knife. If you used a mold, simply pop them out.