Oatmeal Power Bars

  

Ingredients 

2 cups gluten-free rolled oats

1/2 cup almond butter (or any nut butter of choice)

1/4 cup pure maple syrup or agave syrup/ honey

1 ripe banana, mashed

1/4 cup unsweetened applesauce

1/2 cup unsweetened shredded coconut

1/2 cup mixed seeds (pumpkin, sunflower, sesame)

1/2 cup dried fruit (raisins, cranberries, or chopped dates)

1 tsp vanilla extract

1 tsp cinnamon pdr

1/2 tsp salt

Optional: 1/4 cup dark chocolate chips (dairy-free)

 

Preparations

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking dish with parchment paper, leaving a little overhang for easy removal later.

In a large mixing bowl, combine the gluten-free rolled oats, almond butter, maple syrup, mashed banana, and applesauce. Stir until well combined.

Add the shredded coconut, mixed seeds, dried fruit, vanilla extract, cinnamon, and salt to the mixture. If you’re using dark chocolate chips, fold them in last. Mix everything thoroughly until evenly distributed.

Pour the oatmeal mixture into the prepared baking dish. Press it down firmly and evenly using a spatula or your fingers to ensure it holds together during baking.

Place the baking dish in the preheated oven and bake for about 25-30 minutes, or until the edges start to turn golden brown and the center is set.

Remove the dish from the oven and let it cool in the pan for about 10 minutes. Then, using the parchment overhang, lift the bars out and let them cool completely on a wire rack.

Once cooled, cut into bars of your preferred size. Store them in an airtight container in the fridge for up to a week, or freeze for longer storage.

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