Brown Butter Maple Oat Flapjacks

Steps

1. Preheat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving an overhang on two sides.
2. Spread the oats on a rimmed baking sheet and toast in the oven for 8 minutes, stirring once, until fragrant and lightly golden. Tip the oats into a large bowl and stir in the cinnamon and salt.
3. Meanwhile, melt the butter in a medium saucepan over medium heat, swirling often, for 5 to 7 minutes until it foams, smells nutty and the bits on the bottom turn amber brown.
4. Take the pan off the heat and whisk the brown sugar, maple syrup and molasses into the brown butter. Return to low heat and stir for 1 to 2 minutes until the sugar dissolves and the mixture just bubbles.
5. Off the heat, stir the vanilla into the syrup mixture.
6. Pour the warm syrup mixture over the toasted oat mixture and stir until every oat is coated.
7. Scrape into the lined pan and press firmly and evenly with the back of a spatula, packing it tightly so the bars hold together.
8. Bake for 22 to 25 minutes, until the edges are deep golden and the center is golden and bubbling.
9. Cool in the pan on a rack for 15 minutes, then score into 12 bars with a knife while still warm.
10. Let cool completely, about 1 hour, then lift out by the parchment and cut along the scored lines. Store airtight for up to 5 days.