Oat and Seed Candy Bars

From The Splendid Grain by Rebecca Wood

2 cups oatmeal

½ cup raw pumpkin seeds

½ cupt raw sunflower seeds

2 TBSP chia or flax seeds

½ cup honey or maple syrup

2 TBSP unsalted butter or tahini

Preheat oven to 325. Butter an 8-inch 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 honey 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 more. Use a moistened knife to cut into 2x1 ½ inch bars. Tightly wrap in plastic wrap or wax paper and store in a cool dry spot.