Ingredients
Scale
- 4 tablespoons coconut oil
- 1/4 cup brown sugar
- 1/2 teaspoon salt
- 1/3 cup honey
- 1/2 teaspoon vanilla extract
- 2 cups rolled oats
- 2 cups rice bubbles
- 1/4 cup chocolate chips
Instructions
- Preheat oven to 180°C, fan forced.
- Grease or line a square baking dish with baking paper.
- Place coconut oil, sugar, salt and honey in a small saucepan over medium heat.
- Stir until sugar has dissolved, reduce the heat to low and cook for 2 minutes.
- Remove from heat and stir in the vanilla extract; cool completely.
- In a large bowl, combine oats and rice bubbles.
- Give the honey mixture a stir, pour over the oats and toss to coat. I found it easier to use my clean hands to toss.
- Firmly press the mixture into the prepared pan, ensure mixture is tightly compacted into pan.
- Sprinkle the top evenly with the chocolate chips, gently press them into the top of the bars.
- Bake slice in oven for 12-15 minutes, then allow to cool.
- Place slice in the fridge for 1 hour.
- Using a sharp knife, cut into snack size bars.
- Store bars in an airtight container in the refrigerator for 1-2 weeks (we never have any left after 1 week!) or the freezer for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 15 mins
