• Preheat the oven to 350°F (180°C). Line an 8-inch x 8-inch slice pan (20cm x 20cm) or pan with parchment paper. Slightly oil the paper with coconut oil. Set it aside.
• In a large bowl, whisk dry ingredients: flour, rolled oats, baking powder, desiccated coconut, and soft brown sugar.
• Stir in almond milk, melted margarine, maple syrup, and vanilla extract.
• Stir the liquid ingredients into the dry ingredients and fold in sultanas just before the end.
• Transfer the batter to the prepared pan and sprinkle chocolate chips on top.
• Bake in the center rack of the oven for 25 to 30 minutes, until golden brown, and a pick inserted in the center comes out with just a few crumbs on it. Don't over bake or they get very dry and crumbly.
• Cool down on a wire rack then slice into 16 squares.

Storage

• Store in the fridge in an airtight container for up to 3 days or freeze and thaw the day before in the fridge.