Ingredients

The following ingredients have 4 Servings
  • 2 cups gluten free quick oats
  • 3 Tablespoons ground golden flaxseed
  • 1/3 cup natural cane sugar ((or granulated sugar substitute))
  • 1/2 teaspoon salt
  • 1 cup canned crushed pineapple ((undrained))
  • 1/4 cup mild tasting oil
  • 1 Tablespoon vanilla
  • 2 Tablespoons rice milk ((or other non-dairy milk))

Instruction

  • Preheat oven to 350 degrees F. Line a 9x13-inch glass baking dish with parchment paper and set aside.
  • In a medium sized mixing bowl, stir together the oats, flaxseed meal, sugar, and salt.
  • Stir into the oats the crushed pineapple, oil, coconut milk, and vanilla and stir together until completely combined.
  • Spread the oat mixture into the bottom of the prepared 9x13 pan, it will be spread fairly thin since these snack bars are not very thick (less than 1/2-inch).
  • Bake in the oven for 30-35 minutes.
  • Cool on a wire rack for at least 15 minutes before cutting. These snack bars are soft, but if you'd like these to be crispier on the edges, you can cut and separate the bars then put them back into the oven for a little bit (start with 10 minutes).
  • Store in an airtight container for up to 3 days.