Ingredients

The following ingredients have 16 Servings
  • 1 ¼ cup gluten-free flour
  • 1¼ cup quick cook oats (gluten-free)
  • ¾ cup coconut sugar
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup coconut oil (melted)
  • ¼ cup almond milk (or favorite milk)
  • ½ cup slivered almonds
  • 4 ounce jar of caramel (optional to use dairy-free or dulche de leche)
  • ¾ cup chocolate chips (semi-sweet, milk chocolate, or dairy-free)

Instruction

  • Preheat oven 350 degrees F and spray an 8-inch square baking pan with cooking spray.
  • In a large mixing bowl, combine the flour, oats, baking soda and salt. In a smaller bowl combine the coconut oil, coconut sugar and milk. Add your wet mixture to the dry mixture and combine well to form a batter.
  • Set 1/3 of the mixture aside for the topping. Press the remaining mixture onto the bottom of the prepared baking dish. Bake uncovered for 20 minutes until the crust is raised and set. Remove from the oven and sprinkle almond slivers evenly to coat. Add chocolate chips evenly to coat. Spread caramel all over. Sprinkle with reserved oat mixture; press lightly to coat with fingers or the back of a spoon. Bake for 15 minutes until slightly brown and caramel is bubbly. Cool before cutting.