Adapted recipe from Alton Brown
2 cups of old-fashioned rolled oats
1/2 cup sliced almonds
1/3 cup of honey
1/4 cup of brown sugar
2 tbsp unsalted butter, plus extra for pan
2 teaspoons vanilla extract
1/4 teaspoons kosher salt
1/2 cup of shredded coconut
1/4 cup of semi sweet chocolate chips
Method:
1. Butter a 9 by 9 inch glass baking dish and set aside. Preheat the oven 350 degrees.
2.Spread the oats and almonds onto a baking sheet pan. Place in the oven and toast for 10 minutes,
stirring occasionally.
3. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
4.Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the brown sugar mixture, next add the coconut and chocolate chips then stir to combine. Spread mixture evenly into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes.
1. Butter a 9 by 9 inch glass baking dish and set aside. Preheat the oven 350 degrees.
2.Spread the oats and almonds onto a baking sheet pan. Place in the oven and toast for 10 minutes,
stirring occasionally.
3. In the meantime, combine the honey, brown sugar, butter, extract and salt in a medium saucepan and place over medium heat. Cook until the brown sugar has completely dissolved.
4.Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F. Immediately add the oat mixture to the brown sugar mixture, next add the coconut and chocolate chips then stir to combine. Spread mixture evenly into the prepared baking dish and press down, evenly distributing the mixture in the dish and place in the oven to bake for 25 minutes.
5. Remove from the oven and allow them to cool compeltely. Cut into squares or bars, wrap individually in saran wrap then store in an airtight container for up to week.
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