Ingredients:
- 3 cups Old-fashioned Rolled Oats
- ½ cup packed Light Brown Sugar
- ¼ teaspoon Fine Sea Salt
- ½ cup Chopped Nuts/Seeds (e.g., Pecans, Sunflower)
- ½ cup Chocolate Chips or Dried Fruit
- ½ cup Unsalted Butter
- ⅓ cup Honey or Maple Syrup
- 1 teaspoon Vanilla Extract
Instructions:
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving a slight overhang on two sides (the sling). Lightly grease the parchment paper and exposed edges of the pan.
- In the large mixing bowl, combine the rolled oats, brown sugar, and sea salt. Stir well to ensure the salt and sugar are evenly dispersed.
- In the small saucepan, melt the butter over medium-low heat. Once the butter is fully melted, stir in the honey (or maple syrup). Bring the mixture to a gentle simmer for about 60 seconds, stirring continuously. Remove from heat and stir in the vanilla extract.
- Pour the hot binder mixture over the dry ingredients. Using a rubber spatula, mix thoroughly until every single oat is coated and sticky. This may take a minute or two of vigorous stirring.
- Allow the mixture to cool for 5 minutes before adding the chocolate chips and dried fruit/nuts. Transfer the entire mixture to the prepared baking pan.
- Using the back of a sturdy measuring cup or flat-bottomed object, press the mixture down very firmly and evenly across the entire surface. Pressing ensures the bars hold together and achieve that dense, chewy texture.
- Bake for 20–22 minutes. The edges should be lightly golden brown, but the centre should still look slightly soft and pale. Overbaking leads to dry bars, so pull them out slightly before they appear fully done.
- Allow the bars to cool completely in the pan on a wire rack at room temperature (about 1 hour). Transfer the pan to the refrigerator and chill for at least 1 hour. This sets the binder and makes slicing clean.
- Use the parchment sling to lift the entire slab out of the pan. Cut into 12 equal bars using a sharp knife.