Maple Oat Blondies

Maple Oat Blondies

Makes 12 bars

Ingredients:
2 cups all-purpose flour
1 cup rolled oats (not steel-cut or quick-cooking)
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
12 tablespoons coconut oil, plus more for greasing
1/2 cup granulated white sugar
1/2 cup packed light brown sugar
1/2 cup tahini
1/2 cup maple syrup
2 tablespoons vanilla extract
1 cup semisweet or bittersweet chocolate chips

Directions:
1. Position the rack in the center of the oven and heat to 375°F. Melt a little coconut oil and brush it on the sides and bottom of a 9x13-inch baking dish.
2. Whisk the flour, oats, baking soda, cinnamon and salt in a medium bowl.
3. With an electric mixer at medium speed, beat the coconut oil and both sugars in a big bowl until creamy and light, about 4 minutes. Beat in the tahini, maple syrup and vanilla until smooth.
4. Add the flour mixture and beat at low speed just until combined. Stir in the chocolate chips with a wooden spoon.
5. Spread and press the thick batter evenly into the prepared dish. Bake until puffed, browned and set to the touch, about 25 minutes.
6. Cool on a wire rack to room temperature, about 2 hours. Cut into 12 bars (two cuts the long way and three the short way).

Make Ahead:
Make the blondies a day ahead and store at room temperature between sheets of wax paper in a sealed container, or freeze up to 3 months.