- 1 1/2 cup (120 g) quick oats
- 1/2 cup (60 g) flour of choice,* GF if needed
- 1/4 cup (20 g) unsweetened cocoa powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120 ml) unsweetened almond milk
- 6 Tbsp (90 ml) maple syrup**
- 1/4 cup (64 g) almond butter***
- 2 tsp vanilla extract
- (optional) chocolate chips, for sprinkling
- Preheat your oven to 325°F (162°C) and prepare an 8×8 (20x20cm) baking pan by lining it with a sheet of parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Set aside.
- In a large mixing bowl, combine the oats, flour, cocoa, baking powder, and salt. Add the almond milk, maple syrup, almond butter, and vanilla, mixing until well combined.
- Transfer the batter to your prepared baking pan, using a spatula to spread it out evenly, and sprinkle with chocolate chips, if using.
- Bake the bars for 15-20 minutes until the top has set and a toothpick inserted into the centre comes out clean. Remove them from the oven and allow them to cool in the pan for about 20 minutes before removing and cutting. Store them in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
* You can really use any flour you want here, depending on your dietary needs. I’ve made these with all-purpose, GF all-purpose, and almond flours, and each one was delicious. The only thing I would advise against is coconut flour. ** You can also use agave nectar, or honey if you don’t need these to be vegan. *** You can use whichever nut butter you have on hand, or use a seed or soy nut butter and replace the almond milk with another non-dairy milk to make these nut-free.
Keywords: breakfast, breakfast bars, brownie, easy, gluten-free, healthy, oat bars, quick, recipe, snack, vegan