Almond Raspberry Vegan Breakfast Bars
2 cups old fashioned oats
1/2 cup PRANA Nirvana oil-free sea salted almonds
1/4 cup PRANA organic unsweetened shredded coconut
1/4 cup PRANA organic pumpkin seeds or any other of your favorite PRANA nuts or seeds
2 tbsp PRANA organic ground white or black chia seeds
1/4 cup melted PRANA organic coconut oil
1/4 cup PRANA organic blanched almond butter
1/4 cup organic maple syrup
1 tbsp vanilla extract
1 cup fresh raspberries, rinsed and dried
Preheat oven to 350ºF and line a 8x8 baking pan with parchment paper.
Add oats to a food processor and process until you obtain a coarse texture. Transfer to a large bowl.
Add Nirvana almonds to the food processor and pulse until roughly chopped.
Transfer almonds to the bowl with oats along with coconut, pumpkin seeds and chia seeds. Mix using a spatula
Add melted coconut oil, almond butter, maple syrup and vanilla extract and mix until all the ingredients are coated.
Gently fold in the fresh raspberries.
Transfer the mixture into the prepared pan and pack the mixture down with your spatula.
Bake for 55 minutes to 1 hour or until golden and dry to the touch.
Let cool for 15 minutes then gently remove from the pan and chill for 4-6 hours before cutting into bars and enjoying.
Keep in the fridge in an airtight container.