These are packed with nutty love! They’re also simple to make and grab while you’re on the go. You can sub in your favorite nuts, dried fruit, or even some chopped coconut. Go wild!
INGREDIENTS:
3/4 C quick oats
2 Tbs brown rice flour
2 Tbs quinoa flakes
1/2 C nuts, chopped (I used peanuts and pecans)
1/4 C sunflower seeds
1/4 Cchia seeds
2 Tbs flaxseeds
1/2 C dried fruit, chopped (I used Craisins)
1/2 C dark chocolate chips
3 Tbs almond butter
1 small avocado, peeled and pitted
2 Tbs brown rice syrup
3 Tbs almond milk
1 tsp vanilla
DIRECTIONS:
Preheat oven to 350. In a medium bowl, combine the oats, flour, quinoa flakes, nuts, seeds, fruit, and chocolate chips.
Using a fork, mash up the avocado. Add the almond butter, almond milk, syrup, and vanilla. Stir in the dry ingredients and thoroughly combine. Lightly oil an 8″ baking pan and press the mixture evenly in the dish.
Bake for 20-25 minutes, or until the edges begin to brown.
Cool the pan on a rack, then cut into squares. Enjoy!
- ¾ C quick oats
- 2 Tbs brown rice flour
- 2 Tbs quinoa flakes
- ½ C nuts, chopped (I used peanuts and pecans)
- ¼ C sunflower seeds
- ¼ Cchia seeds
- 2 Tbs flaxseeds
- ½ C dried fruit, chopped (I used Craisins)
- ½ C dark chocolate chips
- 3 Tbs almond butter
- 1 small avocado, peeled and pitted
- 2 Tbs brown rice syrup
- 3 Tbs almond milk
- 1 tsp vanilla
- Preheat oven to 350. In a medium bowl, combine the oats, flour, quinoa flakes, nuts, seeds, fruit, and chocolate chips.
- Using a fork, mash up the avocado. Add the almond butter, almond milk, syrup, and vanilla. Stir in the dry ingredients and thoroughly combine. Lightly oil an 8" baking pan and press the mixture evenly in the dish.
- Bake for 20-25 minutes, or until the edges begin to brown.
- Cool the pan on a rack, then cut into squares. Enjoy!
