Gluten Free Oat Squares with Sunflower Butter and Jelly
Serves 6 | Vegan Friendly
- 1 cup unsweetened sunflower butter or other seed/nut butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1 1/2 cups filtered water
- 2 cups ZEGO Gluten Free Double Protein Oats, ground into flour in food processor
- 3 tablespoons chia seeds (or sub flax)
- 1/2 teaspoon baking powder
- 1/8 teaspoon sea salt
- 1/2 cup jelly, preserves or marmalade with 1 tablespoon water (to make it spreadable)
Step 1: Preheat oven to 375F and line a 9″ pan with parchment paper.
Step 2: Add sunflower butter, maple syrup, and vanilla to a medium mixing bowl; mix with a spatula until well combined. Add water to the mixture, whisking until well incorporated.
Step 3: Add oats, chia seeds, baking powder, and salt. Mix until everything is evenly incorporated. Pour into the parchment lined pan and put another layer of parchment on top. Using your hands, press thee dough so it is an even thickness in the pan. Remove the top layer of parchment paper.
Step 4: In a small bowl, mix 1 Tablespoon water to the jelly. Spread in an even layer on top of the dough.
Step 5: Bake for 30-35 minutes; it will look slightly golden. Remove from the oven and let sit for 10 minutes before transferring to a cooling sheet (leave on parchment paper). Let cool for 10-15 minutes, cut into squares and enjoy as a fast on the go breakfast, snack or dessert.
Follow Stephanie on Instagram @sweetorganicliving
We are always looking for gluten free and allergy friendly recipes we can hand off to the kids without need to supervise them too closely, and this one by Stephanie @sweetorganicliving is perfect! They get to measure and follow instructions and there are no knives involved! Quick tip: we like to grind an entire bag of oats at a time so we have it on hand. That way, the kids can bake with it without needing to use the food processor.
If you subscribe to get regular delivery of your oats, you’ll save 10% and never risk running out. Enjoy!