No Bake Oatmeal Raisin Granola Bars (Vegan, Gluten Free

• Vegetarian
• Gluten free

• Produce

  • 3/4 cup Raisins

• Refrigerated

  • 2 Flax eggs

• Breakfast Foods

  • 1 1/2 cups Rolled oats, gluten free

• Condiments

  • 1/2 cup Almond butter or peanut butter, natural unsalted
  • 1/3 cup Maple syrup, pure

• Baking & Spices

  • 2 tsp Cinnamon, ground
  • 1/2 cup Gluten free oat flour, homemade
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/4 cup Coconut oil

• Nuts & Seeds

  • 1/2 cup Coconut, unsweetened
  • 1/2 cup Walnuts

Found on beamingbaker.com

Description

Ingredients

• 1 ½ cups gluten free rolled oats
• ½ cup homemade gluten free oat flour*
• ½ cup unsweetened, shredded coconut
• 2 teaspoons ground cinnamon
• ½ teaspoon salt
• 2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons warm water, let set for 5 mins)
• ¼ cup melted coconut oil
• ½ cup natural, unsalted almond butter or peanut butter
• ⅓ cup pure maple syrup
• 2 teaspoons pure vanilla extract
• ¾ cup raisins
• ½ cup chopped walnuts (optional, or other toppings)

Directions

• Line a 9x9 baking pan with parchment paper or wax paper. Set aside.
• In a large bowl, whisk together all of the dry ingredients: oats, flour, coconut, cinnamon and salt.
• In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, nut butter, maple syrup and vanilla. Whisk until smooth.
• Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in raisins and walnuts.
• Pour into the prepared baking pan. Spread granola bar mixture into an even layer, pressing down until tightly packed and smooth.
• Place baking pan in freezer for 15-20 minutes, or in the refrigerator for 1 hour.
• Remove from the freezer/refrigerator. Grab the paper liner and lift the bars out of the baking pan. Set onto an even surface and slice into 18 bars. Enjoy!