Ingredients:

  • 3 cups (270g) old-fashioned rolled oats
  • 1/2 cup (60g) ground flaxseed or chia seeds
  • 1 tsp (2g) ground cinnamon
  • 1/2 tsp (3g) sea salt
  • 1/2 cup (170g) raw honey
  • 1/2 cup (125g) natural creamy almond butter
  • 1 tsp (5ml) pure vanilla extract
  • 1/2 cup (60g) mini dark chocolate chips
  • 1/4 cup (30g) shredded unsweetened coconut

Instructions:

  1. Preheat your oven to 325°F (165°C) and line an 8x8-inch pan with parchment paper.
  2. In a large mixing bowl, whisk together the rolled oats, ground flaxseed, cinnamon, and sea salt until evenly distributed.
  3. In a small microwave safe bowl, combine the raw honey and almond butter. Heat for 20-30 seconds.
  4. Remove the honey mixture from heat and stir in the vanilla extract.
  5. Pour the wet ingredients over the dry oat mixture. Fold with a silicone spatula until every oat is thoroughly coated.
  6. Fold in the mini chocolate chips and shredded coconut. Note: if the mixture is very warm, the chips may melt slightly, which helps with binding.
  7. Transfer the mixture to the pan. Use the bottom of a heavy glass to press down until the surface is flat and tightly packed.
  8. Bake for 15 minutes or until the edges are golden brown. Let cool completely in the tin to allow the honey to set before removing.