4 cups rolled oats
1 cup sliced almonds
1/2 cup melted coconut oil
1/2 cup honey
1/3 cup coconut sugar
1 tsp almond extract (key for getting the essential cake batter flavor, can sub cake batter extract)
1/2 tsp salt
1/2 cup sprinkles
Preheat oven to 325F and line
baking sheet with parchment paper. In a large bowl, stir together oats and almonds.
In a smaller bowl, whisk together
coconut oil, honey, coconut sugar, almond extract, and salt. Add wet ingredients to dry and stir until every piece of oat is coated in mixture.
Add in sprinkles and mix until very well combined. I used my hands here to ensure it was all well incorporated.
baking sheet in one flat, even layer. Press down and packing together lightly. Use your hands if needed. Bake for 23-25 minutes or until golden brown. Let cool COMPLETELY (at least 30 minutes) before breaking into clusters. If you don’t want clusters, you can break it up earlier.
Store in airtight container in pantry.
Category: breakfast, dessert Method: bake Cuisine: American Diet: Gluten Free