# Components:
→ Dry Ingredients
01 - 1 1/2 cups rolled oats
02 - 1 cup almond flour
03 - 1/3 cup vanilla or unflavored protein powder
04 - 1 teaspoon ground cinnamon
05 - 1/2 teaspoon baking powder
06 - 1/4 teaspoon fine sea salt
→ Wet Ingredients
07 - 2 large eggs
08 - 1/2 cup unsweetened almond milk
09 - 1/3 cup pure maple syrup or honey
10 - 1/4 cup unsweetened applesauce
11 - 2 tablespoons coconut oil, melted
12 - 1 teaspoon vanilla extract
→ Add-ins
13 - 1/2 cup chopped roasted almonds
14 - 2 tablespoons sliced almonds, for topping
# Preparation steps:
01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper.
02 - Combine rolled oats, almond flour, protein powder, ground cinnamon, baking powder, and salt in a large mixing bowl. Stir thoroughly.
03 - In a separate bowl, whisk together eggs, unsweetened almond milk, maple syrup or honey, unsweetened applesauce, melted coconut oil, and vanilla extract until fully blended.
04 - Pour wet mixture into dry ingredients and mix until just incorporated. Gently fold in chopped roasted almonds.
05 - Spread batter evenly in the prepared pan. Sprinkle sliced almonds over the top.
06 - Bake for 22 to 25 minutes, until edges are golden and a toothpick inserted in the center comes out mostly clean.
07 - Cool completely in the pan. Lift out and cut into 12 squares.
08 - Store squares in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
