Blueberry and Almond Oats Bar (No Bake) – Vegan and Gluten Free

You guys, I’m ecstatic to share the recipe for these gluten free and vegan bars that are super delicious and loaded with antioxidants, healthy fats and proteins. Picture doesn’t do any justice to how good they taste. As always, I was in a rush to take pictures and that explains the sloppy cutting job. But, trust me on the taste and ease to make these bars. It takes less than 15 minutes to make a batch that will last you at-least for ten days… OK may be five days to be realistic. There is no processed sugar and flour, instead I have used pure maple syrup and raisins for the sweetness. You can also substitute peanut butter with almond butter if you prefer. They are perfect afternoon snack or breakfast companion to your coffee or tea.

Have a lovely weekend. xx

Ingredients
1 Cup Gluten Free Rolled Oats
3 Tablespoons Pure Maple Syrup
4 Tablespoons Peanut Butter
3 Tablespoons Almonds, toasted and chopped or sliced
1 Teaspoon Pure Vanilla Extract
2 Tablespoons Hemp Hearts
2 Tablespoons Raisins
1 Teaspoon Maca Powder
2 Tablespoons Dried Blueberries
1 Tablespoon Cacao Nibs
Pinch of Sea Salt
1/2 Cup Dark Chocolate (I used a mix of 72% and 100% cocoa content)
1 Teaspoon Coconut Oil
Shredded Unsweetened Coconut and Hemp Hearts for sprinkling

Process

1. Line a 5X9 pan or a 4X4 square pan with a parchment paper and set aside.
2. In a large mixing bowl, add peanut butter, maple syrup, salt, vanilla extract, raisins, cacao nibs, hemp hearts, blueberries, maca powder and almonds, and mix everything together.
3. Heat a heavy bottom pan and toast the oats for 5-6 minutes or until fragrant.
4. Add the warm oats to the peanut butter mixture and mix well. Use your hands to make sure everything is well mixed.
5. Spread the oats mixture on the prepared pan into an even layer.
6. In a small pan over medium heat, melt coconut oil and dark chocolate (takes less than 2-3 minutes) and pour the melted chocolate over the oats mixture. Tilt the pan as needed to spread the chocolate uniformly.
7. Sprinkle unsweetened coconut and hemp hearts and let the mixture rest in refrigerator for at-least 3 hours.
8. Take the mixture out of the pan by gently lifting the parchment paper. Cut into desired size bars and store in an airtight container in the refrigerator.

Enjoy! 🙂