Description
Super easy one bowl breakfast bars that are ooey, gooey, and packed with chocolate, maple, and cinnamon. Gluten free, dairy free, & peanut free!
Ingredients
Scale
- 1 C Certified Gluten Free Oats
- 8 oz package Square Root Maple Cinnamon Nutola
- 1/3 C Coconut Flour
- 1/2 C Square Root Maple Cinnamon Nutola Butter
- 1/4 C Coconut Butter, melted
- 1/4 C Maple Syrup
- 1/3 C Light Brown Sugar
- 1 tsp Pure Vanilla Extract
- 1 Lg Egg + 1 Egg Yolk
- 1 C Semi Sweet Chocolate Chips, plus more if you want to drizzle melted chocolate on top
Instructions
- Preheat the oven to 325 and line an 8X8 baking dish with parchment paper. Leave a parchment overhang to allow you to easily remove the bars from the pan after they cool.
- In a large bowl, stir together all of the ingredients minus the chocolate chips.
- Once combined, gently fold in the chocolate chips.
- Press the bars down into and even layer in the prepared baking dish.
- Bake at 325 for 25-27 minutes, then allow to sit on the counter in the hot pan to finish setting up in the hot pan. Then, allow to cool.
- Once cooled, remove the bars from the pan, slice, and serve.
Notes
* You can use any granola or nut butter in this recipe by subbing an equal amount. I recommend using loose granola as opposed to granola with large clumps.
*Bars will keep on the counter for 2-3 days or up to a week in the fridge.
