Baked Oatmeal Chocolate Chip Granola Bars

Heat the oven to 180 °C (350 °F). Line a 23 x 33 cm (9 x 13 in) baking pan with parchment, leaving an overhang on the two long sides so the baked slab lifts out in one piece.

Microwave the butter in a large microwave-safe bowl on high for 45 to 60 seconds, until fully melted. Stir in the honey, the sugar, vanilla, cinnamon and salt until the mixture is smooth and glossy.

Add the oats and stir until every flake is coated and no dry patches remain. Let the mixture cool for 5 minutes, then stir in two-thirds of the chocolate chips so they hold their shape instead of melting.

Tip the mixture into the lined pan and press it down very firmly into an even layer with the back of a measuring cup, pushing it into the corners. Scatter the remaining chocolate chips over the top and press them in lightly.

Tip: Pressing hard is what holds the bars together, so lean your weight into it.

Bake in the centre of the oven for 22 to 25 minutes, until the edges are deep golden and the centre looks just set and no longer wet.

Tip: The bars firm up as they cool, so take them out while the middle still feels soft.

Cool the slab in the pan on a wire rack for at least 1 hour, until it is firm enough to cut. Lift it out by the parchment, cut it into 16 bars with a sharp knife and serve, or pack them for the week.

Tip: Keep the bars in an airtight container with parchment between layers for up to 5 days, or freeze them for up to 2 months.