Ohio Oat & seed bars

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.

Comments

Sewing machine drawers

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