28.10.2008 No-Bake Pecan Brittle Bars

I can’t say no to oats lately. No matter what form they come in. Intervention, please?

These are a little bit crunchy, a little bit chewy, a little bit crumbly too, and a lot easy to grab from the fridge when you’re in a rush in the morning. They’re also way open to variations, which I always like in a recipe.

4 cups (320 g) old-fashioned rolled oats
1 cup (109 g) chopped pecans
1/4 teaspoon fine sea salt
3 tablespoons (45 ml) melted coconut oil
1/3 cup (64 g) raw sugar
1/2 teaspoon ground cinnamon
3 tablespoons (63 g) agave nectar or (63 g) brown rice syrup
1 tablespoon (22 g) blackstrap or regular molasses

Line an 8 x 4-inch (20 x 10-cm) loaf pan with parchment paper.
Toast oats, pecans and salt in a large saucepan on medium heat, stirring constantly, until lightly browned and fragrant.
Place in a large bowl.
In the same saucepan, combine oil, sugar, cinnamon, agave, and molasses. Cook on medium heat until it bubbles and the sugar is melted: it will take about 2 minutes.
Fold wet ingredients into dry, until coated.
Place the mixture into the prepared pan, pressing down firmly with an extra piece of parchment to avoid a sticky mess.
Chill in fridge for a few hours or overnight to let it set before slicing.

Yield: 4 bars