Ingredients
Scale
- 1 cup oat flour
- 1/2 cup almond flour
- 1/2 cup rolled oats
- 2 tbsp chia seeds
- Sea salt to taste
- 1/2 cup almond butter
- 1/4 cup extra virgin lemon olive oil*
- Juice from 1 large lemon
- 1/4 cup maple syrup
- 1/2 cup sliced almonds**
Optional toppings
- Extra sliced almonds
- Coconut chips
- Lemon zest
Instructions
- Line a parchment lined 8×8 baking dish and set aside.
- Combine oat flour, almond flour, rolled oats, chia seeds and sea salt in a large bowl. Whisk together almond butter, lemon olive oil, lemon juice and maple syrup in a seperate bowl. Pour into oat mixture and mix until dry ingredients are fully absorbed with wet. Fold in the sliced almonds. The dough will be thick!
- Spread mixture onto parchemnt lined baking dish with a icing spatula until it is fully in dish and evenly spread out. Press down hard with the back of spatula, then press in optional toppings.
- Place in the fridge for atleast 3 hours or overnight. Once chilled cut into 12 squares.
Notes
- I used Meyer Lemon Olive oil from We Olive
- I used honey roasted sliced almonds from Trader Joes
- Keep bars stores in the fridge.