Ingredients
1¼cupspecan halves
2cupsquick-cooking oats,or old-fashioned oats, pulsed briefly in a food processor or blender
1tspcinnamon,ground
½tspfine sea salt,if using regular table salt or salted nut butter, scale back a bit
1cuphomemade pecan butter,or creamy almond butter or peanut butter
½cupmaple syrup,or honey
1½tspvanilla extract
Preparation
Line a 9-inch square baker with one strip of parchment paper, cut to fit neatly across the base.
In a medium skillet over medium heat, toast the pecans for about 4 to 7 minutes, stirring frequently until they are nice and fragrant.
Transfer them to a cutting board to cool. Set aside 16 of the prettiest pecan halves for garnish, then chop the rest. Set aside.
In a large mixing bowl, combine the oats, cinnamon, and salt, and stir to blend. Set aside.
In a 2-cup liquid measuring cup, measure out 1 cup nut butter.
Top with ½ cup maple syrup, followed by the vanilla extract. Whisk until well blended.
Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. Add the chopped pecans and stir until they are evenly dispersed.
Transfer the mixture to the prepared square baker. Use a spoon to arrange the mixture fairly evenly in the baker.
Cover the bottom of a flat, round surface (like a short, sturdy drinking glass) with a strip of parchment paper and pack the mixture down as firmly and evenly as possible.
Press the reserved pecan halves into the surface to create 4 even rows and 4 even columns.
Cover the baker and refrigerate for at least one hour, or overnight. This gives the oats time to absorb moisture so the granola bars can set. When ready to slice, lift the bars out of the baker by grabbing both ends of the parchment paper.
Use a sharp chef’s knife to slice the mixture into 4 even rows and 4 even columns.
