Instant Oatmeal Chocolate Chip Cookie Bars

Adapted from Nature's Path's recipe.

INGREDIENTS

4 pouches Nature's Path FlaxPlus Instant Hot Oatmeal, uncooked
1/4 cup packed demerara sugar
1/2 tsp baking powder
1/2 tsp sea salt
2/3 cup semi-sweet chocolate chips
1/3 cup melted coconut oil, plus more for preparing pan
2 large eggs, lightly beaten
1/4 cup milk or plain soy beverage
1 tsp vanilla

DIRECTIONS

Preheat oven to 350 degrees Fahrenheit. Lightly oil an 8-inch square baking pan with coconut oil.

In a medium bowl, combine the instant oats, demerara sugar, baking powder, salt, and chocolate chips.

In a small bowl, combine melted coconut oil, eggs, milk or soy beverage, and vanilla. Stir liquid into oats mixture just until oats are moistened.

Transfer dough to the prepared baking pan and spread out evenly. Bake for 14 minutes. Rotate pan and bake until the middle feels firm and a toothpick inserted in center comes out clean, about 12 to 16 minutes longer.

Set pan on cooling rack. When cool, slice into bars or squares and carefully remove them with a spatula. Store at room temperature in an airtight container for up to 3 days, or freeze for up to 3 months.