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.
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.
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