Ingredients:

  • 1/2 cup pure maple syrup
  • 1/3 cup creamy almond butter
  • 1 tsp vanilla extract
  • 1/4 tsp sea salt
  • 2 cups certified gluten-free rolled oats
  • 1/2 cup raw almonds, roughly chopped
  • 1/3 cup flax seeds
  • 1/3 cup dried cranberries
  • 1/3 cup dark chocolate chips

Instructions:

  1. Place the maple syrup, almond butter, and sea salt in a medium saucepan over medium heat. Stir constantly until the mixture is cohesive and begins to bubble slightly (about 5 minutes).
  2. Remove the pan from the heat immediately. Stir in the vanilla extract. Note: Adding vanilla at the end keeps the flavor from evaporating.
  3. In a large mixing bowl, combine the certified gluten-free rolled oats, chopped almonds, and flax seeds.
  4. Pour the warm syrup mixture over the dry ingredients.
  5. Fold with a silicone spatula until every oat is fully coated and glossy.
  6. Fold in the dried cranberries and dark chocolate chips. Note: If the mix is too hot, the chips will melt.
  7. Line an 8x8 inch baking pan with parchment paper.
  8. Transfer the mixture to the pan. Press down firmly using the bottom of a flat glass until the surface is level and packed tight.
  9. Let the bars cool at room temperature for 30 minutes, or put them in the freezer for 15 minutes.
  10. Lift the block out using the parchment paper and slice into 12 equal rectangles.