Instructions

• Preheat the oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal.
• In a large bowl, combine 4 cups rolled oats and 1 tsp salt; stir to distribute the salt.
• Stir 1/2 cup (or more) mini chocolate chips into the oats, reserving a few tablespoons if you want to sprinkle chips on top before baking.
• In a separate bowl, combine the wet ingredients, choosing one option where choices are given: - 2 2/3 cups applesauce OR 2 2/3 cups mashed banana (choose one). - 3/4 cup water. - 1/4 cup oil OR 1/4 cup nut butter OR 1/4 cup additional water (choose one). - Sweetener: either a pinch stevia OR 1/2 cup pure maple syrup, honey, or agave (choose one). If you choose stevia, add the extra 1/2 cup additional water listed in the ingredient list (so you will add 1/2 cup extra water only when using stevia). - 2 tsp pure vanilla extract.
• If you chose nut butter and it’s thick, briefly warm it (30 seconds in the microwave) so it mixes more easily with the other wet ingredients.
• Pour the wet mixture into the bowl with the oats and chocolate chips. Stir thoroughly until the mixture is evenly combined and the oats are moistened.
• Transfer the mixture to the prepared 9×13 pan and press/smooth it evenly into an even layer. Sprinkle the reserved mini chocolate chips on top if desired.
• Bake on the center rack for 28 minutes.
• After 28 minutes, do not open the oven door. Turn off the oven and let the pan sit inside the closed oven for an additional 20 minutes.
• Remove the pan from the oven. Let cool in the pan for about 15 minutes, then lift the parchment to remove the slab and let cool another 15–20 minutes on a wire rack (or until cooled enough to slice without crumbling).
• Slice into bars or squares. Store leftovers in the refrigerator for 3–4 days or freeze for longer storage.