Butterscotch Granola Bars

Instructions

1. 1

   Preheat the oven to 160°C (320°F). Line an 18x20cm baking tray with parchment paper.

2. 2

   In a medium saucepan, melt the butter and golden syrup over low heat, stirring occasionally.

   Tip: Watch carefully to avoid burning.

3. 3

   Add the brown sugar, light brown soft sugar, and honey to the saucepan. Stir until smooth.

   Tip: If using a non-stick saucepan, no need to grease it.

4. 4

   Bring the mixture to the boil, then reduce the heat to medium and simmer for 5 minutes, stirring frequently.

5. 5

   Remove the saucepan from the heat and stir in the golden syrup, vanilla extract, and sea salt.

6. 6

   Add the flour, oats, chopped pecans, baking powder, and salt to the saucepan. Stir until well combined.

   Tip: Use a wooden spoon or spatula to scrape the sides of the saucepan.

7. 7

   Pour in the milk and coconut oil. Stir until the mixture forms a thick dough.

   Tip: If the mixture is too sticky, add a little more oats.

8. 8

   Press the mixture into the prepared baking tray. Refrigerate for at least 30 minutes to set.

   Tip: Cut into bars once set.

9. 9

   Cut the granola bars into 8 equal pieces. Wrap each bar in parchment paper and store in an airtight container.

10. 10

    Store the granola bars in an airtight container for up to 5 days.