Step 1

Line an 8x8 dish with parchment paper & set aside.

Step 2

In a medium saucepan over medium low heat, melt together the coconut oil (or butter) sugar and vanilla. Stir until the sugar has dissolved and the mixture is smooth. Add in the oats, cinnamon and sea salt. Stir constantly for 4-5 minutes. Remove from the heat.

Step 3

Pour 1/2 the mixture into the bottom of the parchment lined dish and using the back of a spoon, flatten it out evenly. Set the remaining mixture aside.

Step 4

In a small saucepan over medium heat, stir together the chocolate chips and peanut butter and keep stirring until the mixture is smooth and the chocolate is melted.

Step 5

Pour the chocolate/peanut butter mixture over the oat layer in the 8x8 dish, reserving 2-3 tablespoons to drizzle over the top.

Step 6

Crumble the remaining oat mixture evenly over the chocolate layer, then drizzle the last of the chocolate peanut butter over it.

Step 7

Pop into the fridge for a few hours (3-to set.

Step 8

Slice into 16 squares. I cut each square into 4 bite sized pieces when I eat it.

Step 9

Store in a covered dish in the fridge for up to a week.