- ½ cup Morama Oat Flour
- 2 cups rolled oats
- ¼ cup toasted walnuts, chopped
- ¼ cup toasted sunflower seeds
- ¼ cup amaranth
- ½ tsp cinnamon powder
- 1/3 cup agave syrup or honey
- ½ cup of Morama Almond Butter Spread
- Pinch of salt
Preheat the oven to 350 F / 180 ° C.
In a medium bowl, combine rolled oats, oat flour, walnuts, sunflower seeds, amaranth, and cinnamon
Add the agave syrup, almond butter and a pinch of salt. Mix until all the ingredients are well combined.
Line a square mold with waxed paper. Transfer the mixture into the mold and press to form an even, compact layer.
Bake for 20 minutes.
Remove from the oven and cut into 16 squares. Arrange the squares on a tray (use the same waxed paper) and turn them over - the side that was in contact with the paper is now facing up. Make sure to leave a little space between each square. Bring back to the oven and bake for 8 more minutes.