Breakfast Bar To-Go
1. Line1 minute
Line a 9×13” baking sheet with parchment paper and grease lightly with coconut oil.
2. Combine5 minutes
In a heatproof bowl, combine the Blue Diamond Almond Breeze Original Almondmilk, chia seeds, flax seeds, maple syrup, and coconut oil and microwave for 1½ minutes. Stir well and set aside.
3. Mix5 minutes
In a large bowl, combine the rolled oats, slivered almonds, cinnamon, and dried raspberries. Pour the warm liquid mixture into the bowl and stir until very well combined.
4. Chill1 hour
Pour the oat mixture into the prepared baking sheet and press with your fingers or a measuring cup into an even layer. Chill for at least 1 hour or overnight.
5. Cut10 minutes
Invert the chilled mixture onto a cutting board and cut into 8 2×2” squares (the easiest way to do this is to cut the rectangle in half down the middle, then cut each of those halves in half vertically. Cut each long piece horizontally into 3 even bars).
6. Drizzle3 minutes
For the raspberry icing, combine the freeze dried raspberries with the powdered sugar and Blue Diamond Almond Breeze Original Almondmilk and stir until smooth. Drizzle the icing over each oat bar and store in an airtight container in the refrigerator for about 1 week.