- 2 cups quick oats
- 2 cups almond flour
- ½ cup peanut butter or nut-free butter
- ⅓ cup honey
- ¼ cup cocoa powder- optional
- 1 teaspoon vanilla extract
- ½ cup unsweetened almond milk
Directions:
- Line a 9×9-inch pan with parchment paper and set aside.
- In a large bowl, combine quick oats and almond flour and set aside.
- In a small saucepan, combine the peanut butter, honey, cocoa powder, vanilla extract, and almond milk. Whisk constantly until everything is melted into a cohesive mixture.
- Pour the wet ingredients into the dry ingredients. Using a large spoon, combine into a thick dough.
- Transfer dough into the lined pan, cover with plastic wrap and press down to spread into an even layer. Refrigerate for 1 hour.
- With a biscuit cutter or upside-down glass, cut into round bars or simply slice into 9 squares.
- Refrigerate leftover bars for up to 5 days or wrap individually and freeze up to 1 month.
