Ingredients:

  • 270g Old Fashioned Rolled Oats
  • 65g Raw Sunflower Seeds or Pepitas
  • 2.6g Ground Cinnamon
  • 3g Fine Sea Salt
  • 170g Wildflower or Clover Honey
  • 75g Refined Coconut Oil, Melted
  • 4g Pure Vanilla Extract

Instructions:

  1. Preheat and Prep: Set your oven to 165°C and line a large baking sheet with parchment paper. Note: Using a lower temperature ensures the honey doesn't scorch before the oats are crisp.
  2. Combine Dry Ingredients: In your large bowl, toss together the 270g oats, 65g seeds, 2.6g cinnamon, and 3g salt.
  3. Whisk the Wet Emulsion: In a small jug, whisk the 170g honey, 75g melted coconut oil, and 4g vanilla until the mixture looks opaque and unified.
  4. Integrate the Layers: Pour the wet mixture over the dry oats. Note: Stir for at least 60 seconds to ensure no dry pockets remain.
  5. Compress the Sheet: Spread the mixture onto the tray and use a flat bottomed cup to press it down firmly. It should look like a solid, flat rectangle.
  6. Initial Bake: Slide the tray into the oven for 15 minutes. Watch for the edges to turn a light golden color.
  7. The Mid Bake Press: Remove from the oven and use a spatula to press down on the mixture again while it is hot. Note: This helps the clusters bond together.
  8. Final Toasting: Bake for another 5 to 10 minutes until the entire tray smells like toasted cookies.
  9. Total Cool Down: This is the hardest part. Leave the tray on the counter for at least 1 hour. Do not touch it until the honey has fully hardened.
  10. Break and Store: Once cold and firm, break the sheet into large, irregular clusters or cut into neat bars.