Chocolate Chunk Granola Bars

makes 16     multiply recipehalfone and a halfdoubletriplequadruplequintuple

• Ingredients
• rolled oats
• oat flour
• shredded coconut
• millet
• sea salt
• cinnamon
• chocolate chips
• dried fruit
• sunbutter
• olive oil
• maple syrup
• olive oil
• Recipe
• Preheat oven. Line an 8x8" square pan with two sheets of parchment paper, extending each up two sides, forming a "sling" for your bars, making the easy to remove.
• In a large bowl, combine:
• 1¹/₄ cups rolled oats (101g)
• ¹/₄ cup oat flour
• ³/₄ cup shredded coconut, unsweetened
• ¹/₃ cup millet (67g), uncooked
• ¹/₂ tsp sea salt
• ¹/₄ tsp cinnamon, (optional)
• 1 cup chocolate chips (224g), or chopped chocolate
• 1 cup dried fruit
• In a separate small bowl, whisk together:
• ¹/₄ cup sunbutter
• ¹/₄ cup olive oil (60g)
• ¹/₄ cup maple syrup (120g)
• Pour wet mixture into dry and stir until combined. Transfer to prepared pan, spreading until flat, then use an addition square of parchment paper to protect your hand as you press the ingredients tightly into all corners of the pan, until they can be pressed no flatter.
• Bake for 25 to 30 minutes, until the tops are golden and the edges are light brown. Let cool completely before cutting; they’ll be even easier to cut without crumbling if you chill them in the fridge first, so feel free to cool them there. Once cool, use the parchment “sling” to lift bars from pan and transfer to cutting board. Use a sharp, serrated knife in a very gentle sawing motion to cut bars into desired sizes.
• Bars will keep at room temperature for up to a week in an airtight container. They can also be frozen, and will take about an hour to defrost.
• In a separate small bowl, whisk together:
• In a separate small bowl, whisk together:
• ¹/₄ cup olive oil (60g), or coconut oil, warmed until liquified