Ingredients:

  • 2 cups Old Fashioned Rolled Oats
  • 1 cup All-Purpose Flour
  • 1/2 cup Light Brown Sugar, packed
  • 1 teaspoon Ground Cinnamon
  • 1/2 teaspoon Salt
  • 1 stick (1/2 cup) Unsalted Butter, cold & cubed
  • 1/2 cup Maple Syrup (Grade A Dark Robust)
  • 1 Large Egg, lightly beaten
  • 1 teaspoon Vanilla Extract
  • 3/4 cup Pecan Halves or Pieces, roughly chopped
  • 3/4 cup Dried Cranberries

Instructions:

  1. Preheat the oven to 350°F (175°C). Line a 9x9 inch square baking pan with parchment paper, ensuring an overhang on two sides to act as handles later.
  2. Lightly toast the pecans in a dry skillet over medium heat for 3–5 minutes until fragrant. Remove from heat and set aside to cool slightly.
  3. In a large bowl, whisk together the oats, flour, brown sugar, cinnamon, and salt.
  4. Add the cold, cubed butter to the dry mixture. Use a pastry blender or your fingertips to cut the butter into the mixture until it resembles coarse crumbs, similar in texture to small peas.
  5. In a separate small bowl, whisk together the maple syrup, beaten egg, and vanilla extract until smooth.
  6. Pour the wet ingredients over the oat mixture. Stir gently with a spatula until just combined; do not overmix.
  7. Gently fold in the cooled toasted pecans and the dried cranberries.
  8. Transfer the mixture to the prepared pan. Use the back of a measuring cup or your lightly oiled fingers to press the mixture firmly and evenly into the base. Compression is key for a good bar structure.
  9. Bake for 30–35 minutes, or until the edges are golden brown and the centre looks set.
  10. Remove from the oven and allow the bars to cool completely in the pan on a wire rack. Cooling fully is crucial for clean slicing.
  11. Use the parchment paper overhangs to lift the cooled slab out of the pan. Transfer to a cutting board and slice into 12 neat squares.