Ingredients:

  • 2.5 cups (230g) old fashioned rolled oats
  • 0.5 cup (50g) ground flaxseed
  • 1 tsp ground cinnamon
  • 0.5 tsp fine sea salt
  • 0.5 cup (120g) creamy sunflower seed butter
  • 0.5 cup (170g) raw honey
  • 0.25 cup (55g) unrefined coconut oil
  • 1 tsp vanilla extract
  • 0.5 cup (85g) mini dark chocolate chips
  • 0.25 cup (30g) shredded unsweetened coconut

Instructions:

  1. Preheat your oven to 350°F (175°C). Spread the rolled oats on a baking sheet and toast for 8-10 minutes until lightly golden and fragrant. This creates a moisture barrier for better structure.
  2. In a large mixing bowl, whisk together the toasted oats, ground flaxseed, cinnamon, and fine sea salt.
  3. In a small saucepan over low heat, combine the sunflower seed butter, honey, and coconut oil. Stir until completely melted and smooth. Remove from heat and stir in the vanilla extract.
  4. Pour the warm liquid binder over the dry oat mixture. Stir until every oat is thoroughly coated. Allow the mixture to cool for 5 minutes before folding in the mini chocolate chips and shredded coconut to prevent the chips from melting completely.
  5. Line an 8x8-inch square pan with parchment paper, leaving an overhang on the sides. Transfer the mixture to the pan.
  6. Using a flat-bottomed glass or a spatula, press the mixture down with heavy physical pressure to compact the layers and eliminate air pockets.
  7. Bake at 325°F (160°C) for 20 minutes. The bars will look soft but will set as they cool.
  8. Allow the bars to cool to room temperature, then refrigerate for at least 2 hours. This step is mandatory for the binders to solidify before slicing into 14 bars.