Adapted from Whole Foods Market
1 cup whole wheat flour (128g)
1/4 teaspoon salt
1/2 cup organic unrefined coconut oil, softened (113g)
3/4 cup light brown sugar (170g)
2 large eggs (104g)
1 teaspoon vanilla extract
1/2 cup So Delicious brand unsweetened coconut milk (113g)
1-1/2 cups rolled oats (170g)
1 cup semisweet chocolate chips (184g)
1/2 cup chopped pecans or walnuts, toasted (65g)
Preheat oven to 350 degrees. Position oven rack to the center of the oven. Coat a 9-inch square baking pan with nonstick baking spray. Set aside.
Place flour, baking powder and salt into a medium-size bowl. Whisk flour mixture with a whisk until well blended. Set aside.
Place coconut oil in the bowl of an electric mixer. Using the wire whisk attachment, beat at medium speed (speed 4) for 2 minutes until creamy. Add the brown sugar and continued to mix at medium speed for another 2 minutes until well blended (on a very cold day, the mixture will form into a large mass. That is OK. Once the eggs are added, the large mass will loosen up). Add eggs, one at a time, beating well after each addition, stopping mixer to scrape down sides.
On low speed (speed 1), mix in flour mixture in 3 additions, alternating with the coconut milk, starting and ending with flour mixture (i.e., start with one-third flour mixture, then 1/4 cup coconut milk; another one-third flour mixture, remaining1/4 cup coconut milk; ending with the remaining one-third of flour mixture), scraping down sides of bowl after the last addition. (Not necessary to stop mixer between each addition of flour and milk.)
Stir in oats, chocolate chips and nuts until well combined with rubber spatula. Batter will be very thick. Spread batter evenly into prepared pan. Bake for 30 minutes until golden brown and a toothpick inserted in the center comes out clean. Set aside to cool for 10 minutes. Invert to a wire rack to cool completely before cutting into 16 squares.
Yield 16 bars, approximately 265 calories per bar
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