1/2cupunsweetened shredded coconut or coconut flakes
1/2cupcrispy brown rice cereal
2Tablespoonswhite chocolate chips or regular chocolate chipsdivided*
1large very ripe banana
2Tablespoonssunflower seed butteror peanut butter
pinchof sea salt
Pre-heat oven to 350°F.
Toast your oats and coconut: spread oats and coconut flakes on a large rimmed baking sheet. Bake until just golden brown, about 10 minutes. Let cool slightly.
Line a 9-inch loaf pan with parchment paper.
In a large bowl, stir together cooled toasted oats and coconut, cereal, cranberries, and 1 Tablespoon of chocolate chips.
In a mini food processor or blender, pulse together banana, sunflower butter, maple syrup, vanilla and salt until evenly blended. If you don't have a food processor/blender you can do this in a bowl, just be sure to really combine the mixture.
Stir wet ingredients into the bowl with the oat/coconut until combined.
Spread mixture on the prepared loaf pan with parchment. Press the mixture lightly with your hands or a rubber spatula to flatten, then sprinkle the remaining chocolate chips over top. Again, use your hands or the spatula to press the chips into place and compact the mixture into the pan as much as possible.
Bake at for 12-15 minutes or until bars are golden brown. Cut into 5-6 bars before they have a chance to really harden up, then let the bars cool completely before transferring to an airtight container for storage.
To keep these bars dairy-free, make sure to use vegan dark chocolate chips instead of white chocolate chips.