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1 1/2 cups rolled oats
1/2 cup shredded coconut
1/4 cup honey (substitute applesauce for kids under 1-year-old)
1/4 cup flour
3 tablespoons nut butter of choice (peanut, almond or sunflower)
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/8 teaspoon baking powder
2 tablespoons chia seeds
1/4 cup water, or fruit or vegetable purée of choice (applesauce, pumpkin, banana or sweet potato)
1/2 cup chocolate chips (optional. I used chocolate mini eggs for an Easter-themed bar.)
Preheat oven to 325° F.
Line a baking sheet with parchment paper or silicone mat.
Blend oats and coconut in a food processor until coarse in texture.
Add honey, flour, nut butter, vanilla, cinnamon, baking powder and chia seeds.
Blend well.
Add 1/4 cup of water, or fruit or vegetable purée.
Place batter onto prepared baking sheet and press with your hands until 1/4- to 1/2-inch thick.
Sprinkle chocolate chips on top of the mixture and lightly press down.
Use a knife to score lines before baking.
Bake for 18 to 20 minutes.
Remove from oven and allow to cool completely.
“Get creative with your recipe and add dried fruit, festive chocolate candies for holidays or different blends of puréed fruits and vegetables.” – Chef Rose
