Coconut oil and wax in an instant pot pressure cooker 30 min high setting for easy decarb
Breakfast Bars Ingredients:
1 cup nut butter, such as peanut butter, almond butter, sunflower seed butter, or your favorite; crunchy or creamy½ cup honey½ cup coconut oil, NOT liquid coconut oil2 ½ cups rolled oats1 cup shredded coconut¼ cup mini chocolate chips, optional
Cook ModePrevent your screen from going dark
Instructions
In a medium-large pot set over medium-low heat, melt together nut butter, honey, and coconut oil, stirring until smooth. Remove from stove and stir in oats and coconut.
Pour mixture into a 9- by 13-inch baking dish. Spread into an even layer, sprinkle with mini chocolate chips (if using), and gently press down with the back of a spatula or clean hands.
Refrigerate for 2 hours or until firm. Slice into squares or bars (I like to cut 3 rows of 4 bars each) and remove from pan. Store granola bars in the refrigerator, either in an airtight container with wax paper separating the layers, or individually wrapped in plastic wrap.