I generally double this recipe and bake it in a 17.3″ x 11.4″ pan; my photos show a doubled batch.
– 1 3/4 cups Rolled Oats; use a food processor or blender to pulse and break down about halfway (We love the gluten-free One Degree Organics Sprouted Rolled Oats from Costco)
– 1 cup oat flour (I use the rolled oats and grind them into flour in the food processor or blender, so I don’t have to buy separate flour anymore)
– 3/4 cup packed brown sugar
– 1 1/2 teaspoons ground cinnamon
– 1 1/2 cups raw pecans, chopped or cut up in the food processor (sometimes I mix in pumpkin seeds as well or sunflower seeds, but the pecans are heavenly; just make sure there aren’t huge chunks)
– 1/4 tsp kosher salt
– 8 tablespoons of cooled, melted butter
– 4 tablespoons of honey
– 2 tablespoons of maple syrup or just use more honey
– 1 egg
– 1 tsp vanilla extract
– 8 ounces of mini chocolate chips (don’t use full-sized; mini is important)
Preheat your oven to 325°F. Line a pan (approx. 9-inch pan – I use a 9 x 14) with parchment paper, leaving a little extra hanging over two opposite sides so you can easily lift everything out later. Set it aside while you get the rest ready.
In a large bowl, combine the oats, oat flour, brown sugar, cinnamon, and salt. Break up any clumps of brown sugar as you go. Stir in the chopped nuts until everything is evenly mixed.
In a separate medium bowl, combine the melted butter, honey, maple syrup, egg, and vanilla. Stir until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until everything is well combined. At the end, stir in the chocolate chips.
Transfer the mixture to your prepared pan and press it down firmly into an even layer.
Bake in the center of the oven for about 30 minutes, until the bars are golden brown all over.
Let them cool in the pan for about 10 minutes, then place the pan in the freezer for about 30 minutes, or until the bars are very firm.
Use the parchment paper to lift the bars out of the pan. Peel the paper away and use a sharp knife to cut them into rectangular bars in the size you like. This should make at least 12.
Store the bars in an airtight container in the refrigerator for up to one week. I wrap them in this paper that I bought on Amazon. I cut the sheets into fourths, wrap them, and fold the ends in.
