- 1 1/2 cups rolled oats, split
- 1/2 cup almonds
- 1/4 cup almond butter
- 1/4 cup coconut oil
- 1/3 cup honey
- 1/2 teaspoon salt (omit if your nuts or nut butter are salted)
- 1 tablespoon chia seeds (or flax)
- 1/2 cup brown rice cereal
- 1/4 cup sunflower seeds, toasted
- 1/2 cup dark chocolate chips
Pulse 3/4 cup of the oats and the almonds in a food processor until the almonds break down into small chunks.
Heat the almond butter, coconut oil, honey and salt in a saucepan over medium-low heat until melted and warm (but don’t boil).
Meanwhile, combine the dry ingredients (except for the chocolate chips) in a separate bowl.
Remove the liquid mixture from heat and stir the dry ingredients into the wet until all are coated. When cool to the touch, stir in the chocolate chips. Spoon the combined ingredients into an 8×8 glass pan and press down firmly so that all the oat mixture is very firmly and evenly packed. Refrigerate until firm (about 3 hours) or stick them in the freezer for about an hour if you need them sooner.
Slice up and enjoy! (Store in the fridge and carry near an icepack – the coconut oil melts at room temperature).