3cupsgluten free raw oats(soaked for 2 hours to increase digestibility) or quick-cooking rolled oats (do not soak)
1cupchocolate plant-based protein powder
1/2cupunsweetened shredded cocunut
1/2cupdark chocolate chipsor raw cacao nibs
1/2 cupchopped walnuts, almonds or pecans
1cupalmond butteror sunflower seed butter
1/4 cupcoconut oil
2tbspreal maple syrup
1tsppure vanilla extract
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a 13 x 9 inch baking dish.
In a large bowl, combine oats, protein powder, sunflower seeds, coconut, chocolate chips, almonds, sugar and cinnamon; mix well.
In a small saucepan over low heat, melt almond butter and coconut oil, Add to dry ingredients; add almond milk, maple syrup and vanilla. Stir until fully combined. Give it a little taste test, adding more maple syrup if you desire a sweeter taste.
Pour batter into the baking dish and press it down evening with wet hands. Bake for 15 minutes. Remove from oven and let cool slightly. Cut bars into your desired size and transfer them to a greased cookie sheet. Bake for another 10-12 minutes or until the edges are golden brown. Let cool for a few minutes on the baking sheets. Serve immediately or transfer to a rack to cool completely. Store in an airtight container for a week or freeze for a few months.