Guilt free nut butter, oat and blueberry squares
Prep Time
15 minutes
Cooking Time
12 minutes for the oats only
Yields
16 squares
Ingredients
1.25 cup unsweetened natural peanut butter or almond butter
1/2 cup pure maple syrup
1.5 cups rolled oats (toasted - see note on how to toast)
1/2 cup ground flax seed
1/2 cup dried blueberries
1/2 cup chopped pistachios
1/2 tspn salt
Directions
Toast the oats - preheat oven to 350 degrees and spread oats on ungreased cookie sheet. Bake at 350 for 12 to 15 minutes, stirring halfway through. Let cool for 10 minutes.
While oats bake, mix nut butter of choice and syrup in a bowl. Stir in chopped pistachios, cooled oats, flax seed and salt. Carefully stir in blueberries. Spread mixture into a 8 inch square pan lined with parchment paper. Press firmly and evenly into pan. Refrigerate about 1 hour, cut and enjoy.
Notes
These will stay fresh for 3 days at room temperature in airtight container or in refrigerator for up to 2 weeks.