Ohio Oat & Seed Bars Recipe by Tricia Wheeler 1 stick of unsalted butter, more for greasing the pan 3/4 cup honey 1/2 cup brown sugar 2 cups steel-cut oats 1 cup pumpkin seeds 1 cup sunflower seeds pinch of salt Preparation 1. Preheat the oven to 325ºF. Butter an 8-inch square baking pan, and then line the sides with parchment paper. 2. Melt the butter, honey and brown sugar in a large saucepan — watch and stir until the caramel forms, about 5 minutes. Stir in oats, seeds and salt; cook for 3 minutes. 3. Scrape mixture into a prepared pan and smooth the surface. Bake for about 20 minutes until brown on the edges. 4. Let cool completely in the pan. Run a knife along side edges of the pan, cut them in half and then slice them into bars. The bars keep up to 3 days at room temperature and up to a week if refrigerated.
A little bit of collecting and crafting