Equipment
Ingredients
Dry Base
- 250 g old-fashioned rolled oats, do not use instant oats
- 100 g raw nuts or seeds, chopped
- 3 g sea salt
Binder
- 120 g honey
- 60 g unsalted butter
- 50 g light brown sugar
- 5 ml vanilla extract
Additions (Choose 1-2)
- 80 g dried fruit, chopped small
- 60 g chocolate chips, mini or regular
Nutrition (per serving)
Method
Preheat oven to 175°C (350°F). Line a 20x20cm (8x8 inch) baking pan with parchment paper, leaving overhang on two sides for easy removal later.
Spread the rolled oats and chopped nuts on a baking sheet. Toast in the oven for 10-12 minutes until lightly golden and fragrant, stirring halfway through. Transfer to a large mixing bowl.
While oats toast, combine honey, butter, and brown sugar in a small saucepan over medium heat. Stir continuously until the butter melts and the sugar completely dissolves. Bring to a gentle simmer for exactly 1 minute to caramelize slightly, then remove from heat and whisk in vanilla and salt.
Pour the hot liquid mixture over the toasted oats and nuts. Mix thoroughly with a spatula until every oat is evenly coated. Let cool for 5-10 minutes before adding chocolate chips (if using) to prevent them from melting immediately.
Transfer the mixture to the lined pan. Using the bottom of a glass or a measuring cup (greased slightly), press the mixture down extremely firmly into an even layer. This compression is vital for the bars to hold together.
Cover and refrigerate for at least 2 hours until completely firm. Once chilled, lift the slab out using the parchment overhang and cut into 12 bars with a sharp knife.
Chef's Notes
- Toasting the oats is non-negotiable; it develops a nutty complexity that raw oats lack and improves the texture.
- For the best compression, place a piece of parchment paper on top of the mixture before using your glass or flat object to press it down—this prevents sticking.
- If using dried fruit, ensure pieces are chopped to the size of a pea; large chunks create weak points where the bar is likely to break.
- For a nut-free school safe version, replace nuts with toasted pumpkin seeds (pepitas) and sunflower seeds.
Storage
Refrigerator: 1 week — Keep in an airtight container to maintain chewiness.
Freezer: 3 months — Wrap individually in parchment before freezing.
