1 cup gluten-free old-fashioned rolled oats
1/4 cup coconut oil
1/4 cup creamy almond butter
1/4 cup honey
2 tablespoons unsweetened cocoa powder
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/2 cup chopped unsalted pistachios
1/2 cup dried cranberries
Preheat oven to 350°F. Line an 8-by-8 inch baking dish with parchment paper.
Divide up your oats: Put 1/2 cup in a large bowl and set aside. Put the remaining 1/2 cup in a blender and blend into oat flour. Add the oat flour to the bowl.
Add the oil, almond butter, honey, cocoa powder, eggs, vanilla, cinnamon, salt, pistachios, and cranberries and stir well. Transfer the mixture to the prepared baking dish and spread out evenly.
Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
Let cool completely before cutting into 9 bars. Store in an airtight container for up to 3 day or in the refrigerator for up to a week.
You can substitute any nuts or nut butters in this recipe to make it all your own.
- Serving Size: 1 bar
- Calories: 232 calories
- Sugar: 14 grams
- Sodium: 80 mg
- Fat: 14 grams
- Saturated Fat: 6 grams
- Carbohydrates: 23 grams
- Fiber: 3 grams
- Protein: 5 grams
- Cholesterol: 21 mg