Ingredients:
- ½ cup (113g) Unsalted Butter
- ½ cup (170g) Honey or Maple Syrup
- ¼ cup (50g) Light Brown Sugar, packed
- 1 teaspoon Vanilla Extract
- 2 cups (190g) Rolled Oats (Old Fashioned)
- ½ cup (60g) All-Purpose Flour
- ½ teaspoon Salt
- ½ teaspoon Ground Cinnamon
- ¼ cup (30g) Ground Flaxseed or Wheat Germ (Optional)
- ½ cup (75g) Dried Fruit (Raisins, Apricots, or Cranberries)
- ½ cup (55g) Chopped Nuts (Pecans, Walnuts, or Almonds)
- 3 oz (85g) Milk or Dark Chocolate (Optional Glaze)
Instructions:
- Preheat oven to 350°F (175°C). Line an 8x8 inch metal baking pan with parchment paper, ensuring there is an overhang on two sides to act as handles.
- In a large bowl, whisk together the oats, flour, salt, cinnamon, and any optional flaxseed or wheat germ. Stir in the dried fruit and nuts until evenly distributed.
- In a medium saucepan over medium-low heat, melt the butter. Once melted, stir in the honey (or maple syrup) and brown sugar. Heat gently, stirring constantly, until the sugar is fully dissolved and the mixture is smooth. Remove from heat and stir in the vanilla extract.
- Pour the warm binder mixture over the oat mixture in the large bowl. Use a sturdy spatula to mix thoroughly until every oat is completely coated.
- Transfer the mixture into the prepared pan. Using the back of a damp measuring cup or the spatula, press the mixture down very firmly and evenly into the base. Firm packing is essential for chewy texture.
- Bake for 25 to 30 minutes, or until the edges are golden brown and the centre is set (it should look firm but not brittle).
- Remove from the oven. While still warm, use the parchment paper handles to lift the entire block out onto a cooling rack. Let it cool in the pan for 15 minutes, then lift it out completely. Allow it to cool for another 30 minutes before slicing cleanly into 12 bars.
- If using chocolate, melt it gently and drizzle artfully over the cooled bars. Allow the chocolate to set completely before serving or storing.