Ingredients

The following ingredients have 8 Servings
  • 1/4 cup apricots (thinly diced)
  • 3/4 cup ;Gluten Free rolled oats
  • 3/4 cup brown rice puffed cereal
  • 1/2 cup Gluten Free oat flour
  • 1/4 cup unsweetened coconut flakes
  • 1 tbsp ground chia seeds
  • 2 tbsp pumpkin seeds
  • 1/2 tsp baking powder
  • 1/8 cup coconut oil (melted)
  • 2 1/2 tbsp maple syrup
  • 1/8 tsp sea salt
  • 2 tbsp mini chocolate chips (dairy free)
  • optional: additional chocolate chips for drizzle

Instruction

  • Preheat oven to 350 F. Prepare an 8-inch x 8-inch square baking dish with parchment paper criss-crossed hanging over the edges for easy removal.
  • In a large bowl, combine the apricots, rolled oats, cereal, oat flour, ground chia seeds, coconut flakes, pumpkin seeds, baking powder, chocolate chips and salt.
  • In a small bowl, combine the coconut oil and maple syrup then pour over the dry ingredients. Stir together fully covering the dry ingredients with the wet.
  • Transfer the mixture to the prepared baking dish and spread with a spatula into an even layer.
  • Bake for 12-14 minutes or until the bars are lightly browned around the edges.
  • Remove from the oven, cool completely, then refrigerate 4 hours until chilled.
  • Once chilled remove from the oven and slice into 8 large bars.
  • Optionally melt more chocolate chips and drizzle the chocolate on top of the bars.
  • Store bars in a container in the refrigerator up to 10 days.