1. Prepare oat milk using the Mylky machine and extract as much liquid as possible from the pulp in the filter basket.
2. Preheat the oven to 175°C (fan-forced).
3. In a bowl, combine the rolled oats, oat pulp, chopped nuts, sunflower seeds, and coconut flakes. Spread the mixture evenly on a baking tray lined with baking paper and bake until lightly golden brown (approximately 10 minutes).
4. In a saucepan over medium heat, combine the honey or agave syrup and peanut butter, stirring until well mixed. Remove from heat and stir in the vanilla powder, cinnamon, and salt.
5. Add the toasted oat mixture to the saucepan. Stir thoroughly and let it cool for five minutes. Then, incorporate any dried fruit or additional nuts, if using.
6. Transfer the mixture into a baking tin lined with baking paper. Use your fingers or the back of a spoon to press the mixture firmly into the tin to help it bind.
7. Bake in the oven for approximately 15 minutes.
8. Allow the granola to cool slightly in the tin before cutting it into bars.
9. Once completely cooled, remove the granola bars from the tin. Store them in an airtight container in the refrigerator for up to two weeks.
