Direction :

 

1. Heat the oven to 350ºF. Line a loaf pan with enough parchment to come all the way up on the long sides and allow 1-inch wings. Set aside.
2. Spread the oats on a rimmed sheet pan and toast until fragrant and slightly darker, about 10 minutes. Add to a food processor along with the cashews, seeds, brown sugar, and salt and blend until very fine, like the consistency of fine breadcrumbs. Add the coconut oil or butter, honey or maple syrup, and vanilla and blend until the mixture is combined and starts to form a dough. It’ll still look crumbly in the food processor, but if you squeeze some in your hand, it should stick together. (If it feels a little too dry, you can add a touch more coconut oil/butter or honey/maple syrup.) Taste it and if you’d like it to be sweeter, blend in up to 1 tablespoon (13 grams) more brown sugar. 
3. Press the mixture into the prepared loaf pan, spreading it out firmly and evenly. I find if I lay one of my plastic bench scrapers atop the dough and press down on it, I can get a nice even layer. Press the chocolate chips firmly into the top and sprinkle with a pinch of flaky sea salt. Transfer to the fridge for at least 30 minutes, then remove and slice into 8 small bars. Return to the fridge. They are hard to resist upon cutting, but I like them even better when they’ve firmed up longer in the fridge. Store in an airtight container in the fridge for up to a couple of weeks.