I was quite surprised my fussy eater loved these, and Brett was full of compliments about them too. I thought they were extremely tasty, and will surely be making them again. Soon! I can see that they are not going to last long.
I am so keen to try out different ingredients, besides chocolate chips and sunflower seeds. Like apricot and almond, choc chips and chopped up dried banana, or white choc chips. As an afterthought, a tablespoon of sesame seeds probably wouldn't have gone astray in this batch. The possibilities are endless.
You should try make some, they are yumptious scrumptious and fantastic for school lunch boxes.
1/4 cup flour
1/2 cup dessicated coconut
1/3 cup packed brown sugar
3/4 cup chocolate chips
1/4 cup sunflower seeds
1/2 teaspoon salt
1/2 canola oil
1/2 cup honey
Preheat oven to 160C. Line a baking tray with baking paper.
Place oats, flour, coconut, brown sugar, chocolate chips, sunflower seeds and salt in a large bowl. Mix to combine.
Whisk together the oil and honey until well combined. Add to the dry ingredients until the oats are well coated with the oil mixture.
Tip onto baking tray and mound into a rectangle, about 22 x 28 cm and 2 cm thick. I used an egg flip to help push down and flatten the top and neaten the edges.
Bake for 40 minutes, until golden.
Cool for 10 minutes on the tray, then slice into 24 bars.