Ingredients
Base:
- 1 cup California walnuts
- 2 cups Gluten Free oats
- 1/4 cup plant-based vanilla protein powder
- 1/2 cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
Crumble:
- 1/4 cup Gluten Free oats
- 1/4 cup California walnuts chopped finely
- 1/4 cup pepitas
- 1 cup fresh blueberries
- 1/4 cup coconut milk
PREPARATION
BASE
- Preheat oven to 350°F.
- Prepare a 9×9 square baking dish with two pieces of parchment paper. Place parchment paper in opposite directions for easy removal.
- Add all the ingredients for the base to a food processor and process on high until fully broken down and the mixture is doughy.
- Transfer the mixture to the prepared baking dish and spread into an even layer with a spatula.
- Bake 8 minutes.
CRUMBLE
- While the crust is baking, add all the ingredients for the crumble to a bowl and combine.
- Remove the baking dish from the oven, top with the crumble mixture into an even layer pressing the mixture gently into the crust.
- Bake another 12 minutes in the oven.
- Remove from the oven and cool in the pan 30 minutes prior to lifting the bars out of the pan with the parchment paper. Slice into 12 bars.
- Store bars in an air-tight container in the refrigerator for up to one week.
NUTRITION
- Calories: 179 cal
- Total Fat: 10 g
- Polyunsaturated Fat: 6 g
- Cholesterol: 0 mg
- Sodium: 59 mg
- Carbohydrates: 18 g
- Dietary Fiber: 3 g
- Protein: 6 g
