Chocolate Chip Granola Bars

*1 can 14 ounce sweetened condensed Coconut Milk

*1/2 cup Almond Butter, plus 2 tablespoons (we used Sam’s Choice no sugar or salt)

*2 tablespoons Honey

*1 tablespoon Vanilla Extract

*1/2 teaspoon Sea Salt

*3 and 1/2 cups Quick Cooking Oats, toasted (You could substituted 1 cup with old fashion oats which will make them more crumbly)

*1 cup Sliced Almonds, save 1/4 cup for topping

*3 tablespoons Flax Seed

*3/4 cup Mini Chocolate Chips, save 1/4 cup for topping

Directions:

Preheat Oven 350*F.

Use an 8 inch square baking dish and line it with a strip of parchment paper, use enough to cover the bottom of the baking dish and overlap 2 sides of the baking dish with 2 inches extra paper. (This is used for removing granola from the baking dish.)

In a large cast iron skillet on medium heat add the oats and stir occasionally until the oats become golden and have a nutty smell about 5 minutes.

In a large mixing bowl add the Almond butter, honey, vanilla and salt. Mix until combined. Then add oats, sliced almonds, and flax seed. Mix until combined.

Add the granola mixture to baking dish. Press down firmly and add the remaining sliced almonds to the top and press into granola. Bake in the oven for 15 to 20 minute or until golden around the edges. Careful not to over bake, it will be to hard and crunchy, unless you like them hard. I like soft and chewy.

After baking allow to cool 15 minutes, then remove from baking dish, cool completely before cutting. Then cut down the center of the granola slab and then cut into around 1 and 1/2 inch bars. Enjoy!

Leftover bars are to be stored in fridge or frozen.

Recipe adapted from Food Network

Enjoy!

Lindy