Base:
2 cups old fashioned oats
1 cup slivered almonds
4 tablespoons honey or agave if vegan
1 tablespoon coconut oil
1 teaspoon kosher salt
1 1/2 teaspoon cinnamon
2 very ripe bananas
1 1/2 teaspoons vanilla
Topping:
1/2 cup old fashioned oats
1/4 cup slivered almonds
1/4 cup pumpkin seeds
1 cup finely diced apple pieces
1/4 cup dried cranberries
1/4 cup of coconut-almond milk (or plain coconut or plain
almond milk)
1/4 teaspoon cinnamon
Instructions:
Base:
Preheat oven to 350°.
Line 9 x 9 baking pan with parchment paper, lightly grease
with butter or coconut oil if dairy free
Add all ingredients in to food processor until *completely*
combined and wet. This may take several minutes.
Pour into prepared pan and smooth out with off set spatula
until evenly spread.
Bake for 8-10 minutes.
Topping:
Combine ingredients in medium bowl and stir to combine.
Removing pan from oven, spread topping evenly over and
lightly press down into base.
Bake an additional 15 minutes
*Serving suggestion: Serve warm with a drizzle of maple
syrup on top.
*Store in the refrigerator in a sealed container for up to
one week
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