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1
Preheat the oven to 350 F. Spread the oats and the coconut on a baking sheet and toast for 5-7 minutes.
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2
Remove from oven, let it cool and transfer to a large bowl.
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3
Prepare a 9x13 inch baking pan by spraying it lightly with non-stick cooking spray.
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4
In a medium saucepan over medium heat, combine the coconut oil, honey and brown sugar.
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Heat and stir until melted.
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Bring the mixture to a boil, stirring constantly and boil for one minute.
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7
Remove from heat and stir in the vanilla.
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Pour the sugar mixture into the oats and coconut and stir until evenly combined.
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9
Press the mixture into the prepared pan, pressing down very firmly.
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10
I like to lay a sheet of wax paper over the bars and press down with a metal spatula to get it as compact as possible so they dont fall apart.
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Place the chocolate in a microwave safe bowl or measuring cup and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until just about melted.
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Let it melt the last little bit just by stirring.
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Dont overheat the chocolate or it will seize.
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Spread the chocolate over the bars or drizzle it over top.
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Allow to cool for at least 2 hours at room temperature before cutting into bars.
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Store in a sealed container at room temperature for 4-5 days.
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Notes: 1.
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These bars require quick-cooking oats.
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If you only have rolled oats then give them a quick pulse in the food processor to break them down a bit.
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Otherwise, the bars will likely fall apart.
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2.
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Also, the chocolate on these bars is a very thin layer on top, not quite reaching the very edges if you spread it.
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If you want a thicker layer you could double the amount of chocolate used, or you could just drizzle it across the bars.
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3.
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I toasted my oats and coconut, but you dont need to bother if you dont want to.
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It just adds a little more flavour!
