Cinnamon Bun Breakfast Squares
Makes: 9 • Total Time: 45 minutes • FODMAP Rating: low
Think of it as a cinnamon bun in bar form. Even better, it's made completely from wholesome plant foods!
Ingredients
2 cups old fashioned or rolled oats
¾ cup oat flour (grind 3/4 cup rolled oats in a blender)
½ cup almond flour
½ cup almonds, sliced
2 tablespoons cinnamon
½ teaspoon allspice
½ teaspoon salt
¾ cup maple syrup
3 tablespoons almond butter
1 teaspoon vanilla extract
Glaze
2 teaspoons almond milk
3 tablespoons ground coconut sugar or powdered sugar
Instructions
Preheat the oven to 350°F.
In a large bowl, mix all dry ingredients together.
In a small pot, combine the maple syrup and almond butter on medium heat until well combined. Whisk in the vanilla extract and then add wet ingredients with the dry ingredients.
Mix well, it will be thick and sticky.
Place parchment paper over a 9x9 pan and then add mixture to pan and spread evenly.
Bake for 30 minutes.
While the mixture is baking, make the glaze and grind the coconut sugar in a blender or food processor until fine.
Remove from the oven and let cool.
Make sure to only drizzle glaze over bars after they have completely cooled.
*Don’t forget to preload on vegetables before you eat!
*Nut-Free: Use a nut-free alternative plant-based milk like soy, coconut, pea protein or oat milk; use chickpea flour instead of almond flour; use a granola butter or sunflower seed butter instead of almond butter; if coconut flavoring is ok, substitute out ½ cup sliced almonds with granola and a bit hemp seeds and shredded coconut flakes
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