Blueberry Oat Squares
VEGAN – DAIRY-FREE – GLUTEN-FREE
225g gluten-free oats
75g puffed spelt
75ml coconut oil melted
100ml date syrup
1 tbsp almond butter
120g Nush Blueberry Almond M.lk Yog
50ml of almond m.lk
1 tsp vanilla
Preheat the oven to 160 degrees and grease a brownie tin with a touch of coconut oil and baking paper.
In a bowl, mix the oats, puffed spelt and blueberries in a bowl and mix well to make sure the blueberries are dispersed evenly.
In blender (or with a fork) add the melted coconut oil, date syrup, almond butter, almond m.lk and Nush Blueberry Almond M.lk Yog and mix well until it creates a smooth mixture. Pour into the wet ingredients and mix together.
Tip mixture into a lined and greased tray and press mixture into the tin.
Bake in the oven for 20-25 minutes until golden brown on top, leave to cool before slicing. Enjoy!