Description
A tasty, light, yet nutrient packed morning snack, perfect for breakfast on the go. Gluten and dairy free!
Ingredients
Scale
- 2 1/2 cups gluten free quick cooking oats
- 6 tablespoons coconut oil, melted
- 1/4 cup natural peanut butter
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 1/4 teaspoon nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 2 teaspoons chia seeds
- 1 tablespoon flax seeds
- 1/4 cup shelled, lightly salted pistachios, roughly chopped
- 1/4 cup shredded or shaved coconut
- 1/4 cup pepitas
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350˚F. Line 8X10 baking pan with parchment paper
- In a food processor or grinder, pulse ½ cup of the oats until they resemble flour.
- In a large bowl, combine all ingredients except for the blueberries until completely mixed.
- Gently fold in the blueberries.
- Spread the dough onto the prepared baking pan in an even layer. Don't worry if some of the blueberries get smooshed!
- Bake for 20-25 minutes, until golden.
- Remove and cool on a wire rack. Once cool enough to handle, place the pan in the fridge and chill over night. Cut to serve as desired.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
