Heat ½ cup / 120 mls of the milk, either in a pan on the stove or in the microwave until hot but not boiling. Remove from the heat.
Put the chocolate in a medium bowl and pour over the hot milk. Stir to melt the chocolate and create a thick, smooth chocolatey sauce. Set aside.
Grease and line a loaf pan with parchment paper and preheat oven to 350°F (175°C)
To a large bowl add the flour, oats, sugar, salt and baking powder. Mix them together to combine.
Add the vanilla and melted coconut oil to the oat mixture and stir together.
Gradually add enough milk to bring the dough together. The amount you need will vary but will likely be about 5 or 6 tablespoons. Keep mixing as you add it and when you can squeeze it together in your hand and it stays together in a lump, stop.
Pack about ⅔ of the dough into the bottom of the loaf pan really tightly and flatten it out.
Pour over the chocolate mixture and give the pan a gentle shake to level it out.
Crumble the rest of the dough evenly over the top of the chocolate layer.
Bake for 30 minutes then remove from the oven and allow to cool in the pan.
Once at room temperature, carefully remove from the pan using the parchment paper as handles, and slice into portions with a sharp knife.
Leave the bars to cool completely in the loaf pan before cutting them. The chocolate layer needs to set.
Press the cookie dough to the pan using the bottom of a mug or glass or your hands. The tighter it’s packed, the more your bars will hold together.
Use a sharp knife to safely and easily cut the bars. Run the blade under hot water for a few seconds for a smooth slice.
Storage - These are best stored in the refrigerator and will keep well for up to 7 days. Can also be frozen for up to 2 months.Gluten-Free? To make gluten-free use gluten-free certified oats and certified gluten-free oat flour.This recipe makes big and filling bars. Feel free to cut each slice in half if you want smaller portions.