Step 1

Preheat the oven to 170°C/338°F (fan-forced).

Step 2

In a small pot melt the coconut oil (or butter) over a low heat and mix in the sweetener, rapadura and vanilla to combine well.

Step 3

Mix in the oats and nuts or seeds of your choice. If you can pulse this in a food processor, you'll get a firmer, more commercial like bar.

Step 4

Stir through the choc chips.

Step 5

Line a 18 x 28 cm slice tin and press in the mixture with wet hands nice and firm (make sure it’s really compact).

Step 6

Bake for 20 minutes.

Step 7

Cool, refrigerate and chill well before cutting. This helps to get nice crumb free slices.

Step 8

Preheat the oven to 170°C/338°F (fan-forced).

Step 9

Melt coconut oil in bowl. 2 minutes, 90, speed Time will vary according to temperature of your oil; adjust time as needed.

Step 10

Add in the sweetener, rapadura and vanilla. Mix to combine. 30 seconds, speed 3.

Step 11

Weigh in the oats and nuts and combine. 20 seconds, speed 3, reverse.

Step 12

Add the choc chips and stir in. 20 seconds, speed 2, reverse (or you can use the spatula to mix by hand.)

Step 13

Line a 18 x 28 cm slice tin and press in the mixture with wet hands nice and firm (make sure it’s really compact).

Step 14

Bake for 20 minutes.

Step 15

Cool, refrigerate and chill well before cutting. This helps to get nice crumb free slices.

Step 16

Store in an airtight container in the fridge or freezer.