Hi again, here's my problem. The batter for my granola bars is so "wet" and "sticky" that i have to fully chill the batter before I can scoop, press, and bake it. This adds a lot of time to the process. What could cause it to be so wet and sticky? The liquids in the recipe are:
-Sunflower Oil
-Honey
-Vanilla
-Eggs
-Melted butter
Since I have no formal baking background, I'm not sure if I should try to reduce the liquids (such as sunflower oil), or increase the "dry" ingredients (mostly oats, WW flour). The final product, once baked, is good. Any help is much appreciated! And let me know if you need the full list of ingredients- maybe some other item (brown sugar?) is also contributing to the "wetness".