Everything Recipe

Preheat

Preheat oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper or lightly grease a similar-size pan.

Measure and assemble all ingredients so the mix-ins are ready to add. If using walnuts or pecans, toast them in a dry skillet over medium heat for 3–4 minutes, shaking frequently, until fragrant; cool and chop.

In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, baking soda, and fine sea salt until evenly combined.

Stir in the rolled oats and chopped toasted nuts so they are coated in the flour mixture; this prevents sinking in the batter.

In a separate bowl, whisk together the melted butter, oil, eggs, milk, and vanilla extract until smooth and homogenous.

Temper: add about one-third of the dry mixture to the wet ingredients and stir briefly to loosen, then pour the wet mixture into the remaining dry ingredients and fold until just combined. Do not overmix; a few small lumps are fine.

Fold in the sesame seeds, poppy seeds, dried minced onion, dried minced garlic, roasted sunflower seeds, and coarse flaky salt until evenly distributed.

If using optional sweet add-ins (mini chocolate chips or dried fruit), fold them in now, taking care not to overwork the batter.

Scrape the batter into the prepared pan and smooth the top with a spatula to an even thickness.

Brush the surface lightly with the egg wash (if using) and sprinkle the extra sesame/poppy seed mix evenly over the top.

Bake in the preheated oven for 25–30 minutes, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs (avoid a fully wet batter). If the top browns too quickly, tent with foil for the last 5–8 minutes.

Remove from oven and let cool in the pan on a wire rack for 15–20 minutes.

Using the parchment paper overhang, lift the slab out of the pan and transfer to the rack to cool completely for 30–40 minutes before cutting into bars or squares.

Serve room temperature. Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate up to 7 days. Freeze individually wrapped pieces for up to 2 months.