This recipe was one I made for my TrailCooking blog last winter. Now I swap in sunflower seeds for the pecans. Otherwise, delicious as they were then!
2 cups old-fashioned oats or quick cooking (1-minute oats (see below in notes)
1 cup oat flour (see below in notes)
Preheat oven to 350°, line a 9×13″ glass baking pan with parchment paper, down the middle and up the sides (for easier removal).
Stir the oats through sea salt in a large bowl.
Whisk the wet ingredients together, pour over dry and mix well (food grade gloves and your hands make it a snap). Spread in prepared pan, pack down tightly.