Line the base and sides of a 20 x 30 cm (8 x 12 inch) slice (slab) or
lamington tin with baking paper, leaving enough paper overhanging
to lift the cooked slice out of the tin.

First, brown the butter by placing it in a saucepan over medium
heat. Cook the butter, swirling the pan occasionally, until the butter has
melted and starts to bubble rapidly. Once the bubbles slow and the
butter starts to foam, watch carefully. When small brown flecks appear
at the bottom of the pan, quickly remove from the heat. Stir in the
golden syrup and vanilla, being careful as the butter might spit,
and set aside to cool slightly.

While the butter is cooling, place the flour, bicarbonate of soda,
oats, coconut, sugar and fine sea salt in a separate bowl, and use a
hand whisk to combine. Pour in the warm browned butter mixture and
use a wooden spoon or spatula to mix well. Tip the rubbly mixture into
the base of your tin and press it out firmly into an even layer using an
offset palette knife or the bottom of a glass. Place the tin in the fridge
(or freezer if you have space), until firm.

While the base is chilling, preheat the oven to 150°C (300°F)
fan-forced.

When chilled, bake in the preheated oven for 20–25 minutes
or until golden brown and smelling deliciously toasty.

Leave the slice to cool completely before using the extra baking
paper to lift it out of the tin. Pour the melted chocolate over the top
spreading it out evenly across the surface. Sprinkle with a little sea salt, if you like.

Allow the chocolate to set, then slice into bars using a large, hot, sharp knife.

STORE & SHARE The oat bars will keep happily in an airtight
container at room temperature for up to a week. If they are
coated in chocolate and the weather is warm, store them in the
fridge. These oat bars travel very well and can even be posted
(without the chocolate coating) as part of a care package.