| 420g rolled oats |
Spread oats thinly on a tray; bake at 170°C 12–15 minutes stirring once. Stop at pale, not brown. Cool completely. |
1/3: pulse in a Vitamix to form a coarse flour |
|
mix |
Rest 10 minutes. Press firmly into a sandwich tin lined with greaseproof paper, pressing it down as hard as you can. Score to mark individual bars. Refrigerate overnight. Slice, then wrap bars individually. |