Begin by melting the coconut oil over a bain-marie (a bowl over a pan of boiling water, the bottom of the bowl must not touch the water, it must be resting on the top of the pan). Once the oil has melted, turn off the heat and set to one side to cool a little.
Then place the oats, flour, coconut sugar and chia seeds into a medium sized bowl and combine together.
Gradually stir the melted coconut oil into the dry mixture, slowly, whilst stirring continuously to ensure all of the dry ingredients are cover in the oil.
Now stir in the chocolate chips.
The mixture will still be crumbly, but do not worry as it will set once cooled!
Place the combined mixture into a baking dish roughly 20x30cm, lined with baking paper for easy removal.
Press the mixture down with the back of a spoon until compact and evenly spread.
Bake in a pre-heated oven for around 12 minutes at 180 degrees until golden.
Remove from the oven and allow to cool for 30 minutes, then leave in the fridge to set for at least 2 hours or overnight. You will need to place a folded tea towel under the baking dish as it will still be warm and you do not want to damage your fridge shelf!
The coconut oil will firm up really well during its time in the fridge, allowing you to be able to cut into squares and it will give a lovely creamy/fudgy texture.
Once they have had a chance to firm up in the fridge, cut the slab into 32 equal squares (4x8) before eating immediately or storing back in the fridge in a suitable container.
If you would like the squares to have more crunch, you have the option to add 2 tbsp of liquid sweeteners such as rice malt syrup or pure Maple syrup as they will harden up more in the fridge. I did not do this however, as I was conscious this would add considerably to the amount of sugar within each bite.