Ingredients
Dry Ingredients
- 3 1/2 cups gluten-free quick oats, divided
- 3/4 cup coconut flakes
- 2 tbsp brown sugar
Wet Ingredients
- 2/3 cup pure maple syrup
- 1/2 cup coconut oil, melted
- 1/2 cup cashew butter
Add-ins
- 3/4 cup mini chocolate chips
Instructions
- Prepare Pan: Line a bread loaf pan with parchment paper to prevent sticking and set it aside for later use.
- Make Oat Flour: Blend 1 1/2 cups of the gluten-free quick oats in a high-powered blender on high speed until they reach a fine, flour-like consistency.
- Mix Dry and Wet Ingredients: In a large bowl, combine the oat flour with the remaining 2 cups of oats, coconut flakes, and brown sugar. Then add the pure maple syrup, melted coconut oil, and cashew butter, mixing thoroughly to create a uniform mixture.
- Add Chocolate Chips: Gently fold in the mini chocolate chips using a rubber spatula to evenly distribute without melting them.
- Press Mixture: Transfer the mixture into the prepared loaf pan and press it down firmly to compact and level the surface.
- Set Bars: Refrigerate the mixture for 1 to 2 hours until firm. To speed up setting, you can place it in the freezer for about 20 minutes until solid.
- Cut and Store: Remove the set mixture from the pan, cut into bite-size squares, and store them in the refrigerator. They will keep fresh for up to 5 to 7 days.
Notes
- For firmer bars, use the freezer option to set the mixture quickly.
- Ensure the coconut oil is melted but not hot to avoid cooking the ingredients prematurely.
- Store bars in an airtight container in the fridge to maintain freshness.
- Feel free to substitute cashew butter with other nut butters like almond or peanut for different flavors.
- These bars are gluten-free as long as gluten-free oats are used.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Snacks
- Method: No-Cook
- Cuisine: American
- Diet: Gluten Free
