Honey & Maple Seed and Oat Granola Bars

1. Preheat your oven to 180°C / 350°F. Line a 20x20cm (8x8 inch) baking tin with baking paper, leaving some overhang on the sides so you can lift the bars out easily.

2. Spread the oats, pumpkin seeds, sunflower seeds, and sesame seeds onto a large baking tray. Toast in the oven for 8–10 minutes, stirring once halfway through, until lightly golden and fragrant. Remove and set aside. Add the flaxseeds after toasting — do not toast flaxseeds as they burn quickly.

3. While the oats and seeds are toasting, combine the honey, maple syrup, butter, and salt in a small saucepan over a medium-low heat. Stir gently until the butter melts and everything is combined. Bring to a gentle simmer for 2 minutes, then remove from the heat.

4. Tip the toasted oat and seed mixture into a large bowl. Add the flaxseeds and stir to combine. Pour the warm honey and maple mixture over the top and stir thoroughly until everything is evenly coated — work quickly before it starts to set.

5. Transfer the mixture into your lined tin. Press it down very firmly and evenly using the back of a spoon or the flat bottom of a glass. The more compact you press it, the better the bars will hold together.

6. Bake for 18–20 minutes until the top is deep golden. The mixture will still look slightly soft when it comes out — that is normal. Allow to cool completely in the tin at room temperature for at least 1 hour before cutting. Do not rush this step or the bars will crumble.

7. Once fully cooled, lift out using the paper overhang and transfer to a chopping board. Slice into 10–12 bars with a sharp knife using a firm downward press rather than a sawing motion. Store in an airtight container for up to one week.