Makes 8 bars
2 cups old-fashioned rolled oats
⅓ cup dried cranberries, cherries, or chopped apricots
2 tablespoons chia seeds
2 tablespoons flax seeds
¼ teaspoon baking soda
¼ teaspoon fine sea salt
1 large egg, lightly beaten
½ cup Pumpkin Spiced Apple Sauce*
⅓ cup Turbinado sugar (raw sugar)
¼ cup unsweetened almond milk (or another milk of your choice)
¼ cup tahini
2 tablespoons melted coconut oil
Preheat the oven to 350ºF and line an 8″x 8″ baking dish with parchment paper, leaving a slight overhang, and set aside. Place 1 cup of the oats in a food processor or blender and grind into a fine meal. Transfer the oat flour to a large bowl and add the remaining cup of oats, the cranberries, chia and flax seeds, baking soda, and salt. Whisk to combine. In a separate bowl, whisk together the egg, apple sauce, sugar, almond milk, tahini, and oil until smooth. Add the wet ingredients to the dry ingredients and stir just until combined. Pour the mixture into the prepared baking dish and smooth the top. Make until the top appears dry and the dough pulls away from the parchment paper, about 20 minutes. Cool completely, then pull the bars along with the parchment out of the dish and slice into 8 bars. Store the bars in an airtight container in a cool dry place for up to 5 days.
*Note: If you don’t have Pumpkin Spiced Apple Sauce, you may substitute with any North Coast Apple Sauce flavor. They all bake up wonderfully and add variety to your day!