- 3/4 cup coconut oil
- 1/2 cup honey
- 1/3 cup (packed) brown sugar
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 2 1/2 cups of rolled oats
- 1/2 cup of cocoa
- 1/2 cup of PB2 or Peanut Butter
- 1/2 cup flax seed
- 1/2 cup of peanuts
- 1/2 cup of chocolate chips
- 1/2 cup of peanut butter chips
Directions:
1. Preheat oven to 325 degrees. In a medium-size mixing bowl, cream together the coconut oil, honey, brown sugar, and peppermint extract.
2. Add flour, baking soda, and oats, cocoa, flax seed, PB2 or peanut butter, peanuts. Stir until well-mixed. (Mixing with clean hands works great for this step.) Mixture will be a soft, fluffy, and somewhat crumbly. Stir in chocolate and peanut butter chips.
3. Press mixture into a parchment paper lined 9x13-inch baking dish. Bake at 325 degrees for 18-22 minutes, until edges are just starting to brown. Remove from oven and place dish on wire rack to cool.
4. Allow it to cool (I normally put it in the fridge or freezer after it has cooled down to room temperature) and then cut into 18 bars using a pizza cutter or thin sharp knife. 5. Place inside snack bags and store them (I store mine in the fridge).