These guava pecan almond oats bars are so tender, that you will never know that they're made without any flour. A combination of oats and almond flour gives them a great tender crust, which pairs easily with any home made jam. I have it with guava jam and a nice hot cup of coffee; perfect for breakfast.
I know it's not spring yet but but I need to break out the berries and hoping that it will help with warmer vibes. I literally snowed all day today and will be tomorrow as we. I don't think it will get warmer any time soon.
OK! So you can either make the jam or do as I do... I use a 1/2 jar of guava jam I had and left the other for topping when serving. You can use any jam or nut butter for topping. It's totally your choice.
I made these for breakfast, mostly for Yash and he absolutely love it.
I had it with coffee and it was go good...
Enjoy!
Ingredients:
3/4 cup of guava jam (optional any jam)
2 cups Oats
1 cup almond flour
1 tsp baking powder
1/2 tsp salt 1 tsp vanilla extract
1/4 cup maple syrup
2 eggs
2 cups of milk ( options almond/coconut)
1/2 cup coconut almond butter (optional almond/peanut butter)
1/4 cup of dark chocolate
1/2 cup of blueberries
Instructions:
- Preheat your oven to 325F and prepare a pan preferable 8x8 baking dish by lining it with a sheet of parchment paper. Leave a bit to hang over for easy removal.
- Add the oats, almond flour, baking powder and salt together.
- In a separate bowl mix beat eggs, add milk, maple syrup, vanilla. Then whisk in the coconut almond butter.
- Transfer dough to pan using a spatula to ensure that it is pressed down tightly and evenly; leaving about 1/2 cup for the top.
- Spoon the jam over the surface and us a spatula or knife to spread it evenly, making sure to go about 1/4 of the edge to prevent jam from burning.
- Top with the rest of the dough and spread out with spatula.
- Add blueberries. chocolate chips and pecans on the top.
- Bake for 45 minutes; I like mine golden brown so I then turn the oven to broil for exactly 5 minutes.
- Remove from oven and cool in pan for 15 minutes before transferring them to a wire rack.
- using a sharp knife to cut them into individual bars and store them in a air tight container at room temperature for up to 5 days or refrigerate.
Note: Please remember to place the parchment paper before the dough. I forgot the parchment paper and had a difficult time taking the bars out of the pan. :))