NOTES:u003cbru003e1-If your rolled oats aren't quick-cooking, pulse them for 10-20 seconds in a blender to chop them up. u003cbru003e2-For an even lower sugar option, you can cut down to 1/2 cup of sugar since the chocolate chips add some sweetness!
-1 Preheat your over to 350 F
-1 In a large bowl, whisk together the eggs, coconut oil, applesauce and coconut sugar until creamy. Add in the vanilla extract and stir well.
-1 Pour in the rolled oats, oat flour, cinnamon, salt and baking soda. Mix well until evenly incorporated.
-1 Fold in the chocolate chips, reserving some to top.
-1 Line a 9 x 13 baking dish with parchment paper and spread the mixture in evenly. Top with remaining chocolate chips.
-1 Bake for about 25 minutes, until the top is golden brown.
-1 Let it cool for 15 minutes, remove from the pan and slice into 12-16 bars.
-1 Store at room temp for up to 5 days, or refrigerate for up to 2 weeks. To rewarm, microwave for 30 seconds or place in oven for 2 minutes.
