Cinnamon-Spiced Oatmeal Chia Bars

Ingredients

• 2 Cups (180g) Rolled Oats (aka Old Fashioned Oats)
• 1/2 cup (45-60g) Whole Wheat Flour / Oat flour
• 2 Tbs (14-20g) chia seeds / Flaxseeds — this is the binder for the bars
• 2 tsp (5g) Ground Cinnamon
• 1/2 tsp (2g) Baking Powder
• 1/4 tsp (1.5g) Salt
• 1/3 cup (65g) Granulated sugar-free sweetener
  • monk fruit blend
• 2 Large (100g) Eggs (beaten)
• 1/3 cup (75g) melted Unsalted butter
• 1 tsp (4g) Pure Vanilla Extract

Optional Mix-ins (1/2 Cup total max)

I like a mix of dark chocolate chips and walnuts personally

• chopped walnuts
• chopped pecans
• dark chocolate chips
• unseetened glaked coconut

Instructions

Preheat oven to 350°F

1. line 8x8 inch baking pan with parchment paper leaving a little overhand on the sides so that its easy to lift the bars out later.
2. Combine Dry Ingredients: in a large bowl mix:
   • rolled oats
   • flour
   • chia/flax seeds
   • cinnamon
   • baking powder
   • salt
   • sweetner
   • mix-ins
3. Combine Wet Ingredients: in a smaller bowl mix:
   • whisk the beaten eggs
   • melted butter (make sure its not boiling)
   • vanilla extract
4. Mix all togeather: pour the wet ingredients into the dry and stir thoroughly.
5. let stand for about 5 mins to ensure all the wet is well absorbed into the dry.
6. Press into Pan: transfer the mixture into the lined baking pan and use the back of a sturdy spatula to press the mixture down as girmly as possible.
7. bake for 22 - 25 mins or until the edges are golden brown and the center feels girm to the touch.
8. Coool and slice: allow the bars to cool complletely in the pan. Once cool, use the parchment paper handles to lift the block out onto a cutting board. Use a sharp chef’s knife to slice into 12 bars

Storage

• Shelf life: they will keep well in an airtight container at room tempature for 4 days or in the refrigerator for up to a month. Freeze for longer periods of time.
• I will wrap indivual bars tightly in parchment paper or reusable silicone bags for traveling.