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Dry toast the oats on a large cookie sheet in a 350 F oven for about 10 – 15 minutes, until slightly browned.
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Line a 9x13 cake pan with parchment paper so it comes up the edges. Set aside.
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Allow the oats to cool slightly before combining with the rice krispies, hemp hearts, chia seeds and ground flax seeds.
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In a separate bowl, combine the brown sugar, salt, butter, canola oil, honey and vanilla extract. Stir until well combined. Pour into the dry ingredients.
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When all the ingredients are stirred together, gently fold in the mini chocolate chips. Transfer to the prepared cake pan and pat down to create a smooth surface. Sprinkle additional chocolate chips on top if you wish.
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Bake for 18 minutes until slightly browned on top. Remove from the oven and allow to cool completely before removing from the pan and cutting into rectangles.
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Store in an airtight container in the fridge for up to 5 days.