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Nicole Modic
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  • 3 1/2 cups gluten free old fashioned rolled oats
  • 3 tbsp melted coconut oil
  • 3 tbsp coconut sugar
  • 1/2 cup honey (or maple syrup)
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1 cup Enjoy Life Foods mini chocolate chips
  • optional add ins—seeds, nuts, I added 1/2 cup dried cranberries!more chocolate to drizzle on top, used 1/2 Hu Kitchen salty chocolate bar


  • Preheat oven to 350.
  • Line an 8x8 baking dish with parchment paper.
  • Pour oats on a baking sheet and spread evenly.
  • Toast for 12 minutes, stirring once half way through.
  • While the oats are toasting, get out a small saucepan. Add coconut oil, coconut sugar, honey, vanilla, cinnamon and nutmeg.
  • Stir together over low heat for about two minutes, until everything is just incorporated.
  • Remove from heat. pour oats into a large bowl.
  • Next, pour the liquid mixture into the oats, add the chocolate chips, and use a spoon to mix well.
  • Pour oat mixture into the baking dish and using a spatula, press down the mixture to make sure it’s packed in well.
  • Freeze for at least one hour.
  • Remove from freezer, and slice into squares.
  • Melt any additional chocolate in the microwave in 30 second intervals. Once melted, drizzle on top of each bar.
  • These are best stored in the fridge and will last up to a week, but GUARANTEED they won’t last that longggggg!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!