½cupcrushed walnuts or pecans ¼ cup sunflower or pumpkin seeds
Grease or line 9x9 baking bane with parchment paper. Preheat oven to 350F.
In a large bowl, combine oat flour, oats, cinnamon, and salt.
In a small saucepan on medium, melt butter, sugar, honey (about 10 min).
Once melted, add in almond milk and vanilla to saucepan. Mix well and remove from heat.Pour into the oat mixture and combine thoroughly.
Fold in optional additions.
Place batter into 9×9 greased or lined baking pan. Press down firmly and evenly. Bake at 350F for 15 minutes (until you see the top start to brown).
Remove from oven. While still in baking pan, place on wire rack to cook for 10minutes. Remove from baking pan, let cool for another 10 minutes. Cut square in half and then four on each side to make eight bars or cut into sixteen squares.
*I recommend using at least 2 of the “optional additions” to the recipe
Resting time is important. Make sure to let cool before cutting or they may be slightly delicate and crumbly at first.
These bars last 4-5 days at room temperature or a week in the fridge. They will harden in the fridge but will taste just as good!
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