Ingredients
- 2 cups oatmeal
- 1/2 cup raw pumpkin seeds
- 1/2 cup raw sunflower seeds
- 2 T chia or flax seeds
- 1/2 cup honey or maple syrup
- 2 T unsalted butter or tahini
Preparation
Step 1
Preheat the oven to 325°. Butter an 8” square baking pan.
Spread the oatmeal and seeds on a baking sheet. Bake for 20 minutes, stirring twice to assure uniform toasting. Transfer to a medium bowl. Set aside.
Pour the honey into a small saucepan and bring to a boil. Reduce the heat to low and simmer for 7 minutes or until the honey reaches 275° on a candy thermometer. At first the candy will expand and bubble up the sides of the pot. When it starts to condense and thicken it is ready. Stir in the butter. Pour the hot syrup over the oat mixture, stirring to combine evenly. Transfer the mixture to the baking pan. Let cool for 2 minutes, then press firmly with buttered or lightly moistened hands. Let cool for 10 minutes or more. Use a moistened knife to cut into 2”x 1 1/2” bars. Tightly wrap in plastic wrap or wax paper and store in a cool dry place.