Ingredients:

  • 2 ½ cups (225g) Bob's Red Mill Rolled Oats (Old Fashioned)
  • ½ cup (65g) Raw Pepitas
  • ¼ cup (30g) Ground Flaxseed
  • 1 tsp Ground Cinnamon
  • ½ cup (125g) Barney Butter Creamy Almond Butter
  • 1/3 cup (115g) Nature Nate's Raw Honey
  • ¼ cup (55g) Kirkland Signature Virgin Coconut Oil
  • 1 tsp Pure Vanilla Extract
  • ½ cup (90g) Enjoy Life Mini Dark Chocolate Chips
  • ½ tsp Flaky Sea Salt

Instructions:

  1. Line an 8x8 inch square baking pan with parchment paper. In a small saucepan over medium heat, combine the nut butter, honey, and coconut oil. Stir constantly until the mixture begins to bubble slightly at the edges, then remove from heat immediately.
  2. In a large mixing bowl, combine oats, seeds, flax, and cinnamon. Pour the hot liquid mixture over the dry ingredients and stir rapidly until every oat is coated and glossy. Allow to cool for 5 minutes before folding in the chocolate chips.
  3. Transfer the mixture to the prepared pan, spreading it to the corners. Use the flat bottom of a glass or measuring cup to press down with significant force to remove air pockets and ensure structural integrity.
  4. Sprinkle flaky sea salt over the top. Place the pan in the refrigerator for at least 1 hour. Once firm, lift the parchment paper out and slice into 12 even rectangles.