INGREDIENTS

7 cups old-fashioned rolled oats
1/2 C vegetable oil
1/2 tsp salt
1 1/2 C almonds, pecans or walnuts
3/4 C honey
3/4 C packed brown sugar
1 Tbsp vanilla
2 tsp ground cinnamon

INSTRUCTIONS

1. Adjust an over rack to the middle position and heat the over to 375. Line an 18 x 12 in rimmed pan with foil. Combine the oats, oil and salt in a large bowl and mix until the oats are evenly coated. Transfer the mixture to the baking sheet (save the mixing bowl for step 3) and spread into an even layer. Bake, stirring every 10 minutes, until pale fold, about 30 minutes. Remove the oats and lower the oven temp to 300 degrees.

2. Place the nuts is a food processor and process until coarsely chopped, about 10 1- second pulses. Place 3/4 C of the nuts in a small bowl and process the remaining nuts until finely ground, 20-30 seconds. Add the finely ground nuts to the bowl with the coarsely ground nuts and set aside. Combine the honey and brown sugar in a small saucepan over medium heat and cook, stirring frequently, until the sugar is fully dissolved, about 5 minutes. Stir in vanilla and cinnamon and set aside.

3. Combine the oats, nuts, and honey mixture in the large bowl and stir with a large rubber spatula until the oats are evenly coated with honey mixture. Transfer mixture to the prepared baking sheet ans spread in an even later. Wet spatula with water and forcefully pack the mixture into a very flat, tight even layer. Bake until golden, 45-50 minutes. Cool, in the baking sheet, on wire rack for 10 minutes and cut into 2 x 3 inch bars with chef’s knife. Remove foil from each bar before serving. Cool completely before wrapping and storing.