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Great recipe, have been mkniag it for the last 9 months or so, once a week like clockwork. Great snack to have, and usually cut the tray up into 15 individual bars, snacking on one or two every day. At this point, I no longer need to look at the recipe, and can make them quickly and easily in no more than about 25 minutes, which includes the 15 minutes I let the dry ingredients toast lightly for. Over time, I have tweaked and and modified your original recipe a little, as per my own individual tastes. All dry ingredients remain the same, save for bumping the nuts and seeds up to a cup full, and the addition of coconut (about 1/4 of a cup). Aside from those two modifications, I also add just the barest and slight dusting of cinnamon, and the barest pinch of dried ginger, for an imperceptible, but little boost to the flavour, without ever tasting cinnamon or ginger in the bars.With the wet ingredients, I halved the sugar from 2/3 s of a cup to 1/3 of a cup, in addition to bringing the honey down from 1/2 of a cup to 1/3 of a cup also. I also cut the vanilla from 2 teaspoons to 1 teaspoon. This I find gives me a lovely bar, which is not too sweet, yet far tastier than just eating toasted oats, nuts and seeds.The above changes do not affect the cohesion of the bars for me, but I do two or three key things. Namely, mix the ingredients when they are just finishing cooking, as I usually time the toasting of the dry, and the melting of the wet, to coincide, as I mix the wet into the dry in the hot toasting pan. Straight into the tray lined with parchment paper, and I do some serious pressing down, to endure it is as compact as possible. To this end, I will use a smaller tray, and use this to move around, and press down on the mix as firmly as I can. Lastly, I will bung the tray of bars straight into the fridge for several hours (sometimes overnight if I am not waiting on cutting/ eating the bars until the following morning). This was I find when I cut the bars straight out of the fridge, they cut easily and cleanly, and much better than at room temperature. Then, I simply store all the bars in an air tight container at room temperature, where those 15 little square bars do not last long

Great recipe, have been mkniag it for the last 9 months or so, once a week like clockwork. Great snack to have, and usually cut the tray up into 15 individual bars, snacking on one or two every day. At this point, I no longer need to look at the recipe, and can make them quickly and easily in no more than about 25 minutes, which includes the 15 minutes I let the dry ingredients toast lightly for. Over time, I have tweaked and and modified your original recipe a little, as per my own individual tastes. All dry ingredients remain the same, save for bumping the nuts and seeds up to a cup full, and the addition of coconut (about 1/4 of a cup). Aside from those two modifications, I also add just the barest and slight dusting of cinnamon, and the barest pinch of dried ginger, for an imperceptible, but little boost to the flavour, without ever tasting cinnamon or ginger in the bars.With the wet ingredients, I halved the sugar from 2/3 s of a cup to 1/3 of a cup, in addition to bringing the honey down from 1/2 of a cup to 1/3 of a cup also. I also cut the vanilla from 2 teaspoons to 1 teaspoon. This I find gives me a lovely bar, which is not too sweet, yet far tastier than just eating toasted oats, nuts and seeds.The above changes do not affect the cohesion of the bars for me, but I do two or three key things. Namely, mix the ingredients when they are just finishing cooking, as I usually time the toasting of the dry, and the melting of the wet, to coincide, as I mix the wet into the dry in the hot toasting pan. Straight into the tray lined with parchment paper, and I do some serious pressing down, to endure it is as compact as possible. To this end, I will use a smaller tray, and use this to move around, and press down on the mix as firmly as I can. Lastly, I will bung the tray of bars straight into the fridge for several hours (sometimes overnight if I am not waiting on cutting/ eating the bars until the following morning). This was I find when I cut the bars straight out of the fridge, they cut easily and cleanly, and much better than at room temperature. Then, I simply store all the bars in an air tight container at room temperature, where those 15 little square bars do not last long

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