1 1/4 cups old-fashioned oats
1 cup salted cashews
1 1/2 oz (3 TBSP) unsalted butter
1/2 cup packed dark-brown sugar
3/4 tsp ground cinnamon
3 TBSP light corn syrup
1 TBSP molasses
1/2 tsp coarse salt
1. Line a 4 1/2" x 9" loaf pan with plastic wrap, leaving a 1" overhang on each long side. Toast oats and cashews in a large skillet over medium-high heat, stirring often, until aromatic and just starting to turn golden brown, 5-6 min. Transfer to a medium bowl.
2. Add butter, sugar, cinnamon, corn syrup, molasses, and salt in the skillet,, and cook over medium heat, stirring until butter melts and mixture bubbles, 2-3 minutes. Pour hot mixture over oats and cashews, and stir to combine.
3. Transfer mixture to loaf pan. Using a spatula, press mixture into an even layer. Refrigerate until set, about 30 minutes. Removed chilled mixture from pan using plastic, discard plastic, cut into 1" thick bars.
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