• 2 cups old-fashioned rolled oats, divided
• 3 tablespoons brown sugar
• 1/ 4 cup roughly chopped roasted almonds
• 1/ 4 teaspoon ground cardamom
• 1/ 4 teaspoon fine sea salt
• 1/ 4 cup cashew cardamom almond butter, (or almond butter)
• 1/ 4 cup maple syrup
• 1/ 4 cup neutral oil, (I used grapeseed oil)
• 2 teaspoons vanilla bean paste, (or vanilla extract)

Method

• Step 1

  Preheat oven to 325°F. Line an 9x9” baking pan with parchment paper, leaving a 1” overhang on two sides.

• Step 2

  Pulse ½ cup of oats into a fine flour with a food processor. Add this to a large bowl with remaining 1 ½ cups oats, brown sugar, almonds, cardamom, and salt. Stir to combine.

• Step 3

  In a separate bowl, combine nut butter, maple syrup and oil. Whisk until the mixture comes together. Stir in vanilla bean paste or vanilla extract.

• Step 4

  Add wet ingredients to oat mixture, stirring until oats are evenly coated. Using a rubber spatula, spread mixture into prepared pan ensuring thickness is even throughout. Place another piece of parchment on top and press down to tightly pack the mixture into pan.

• Step 5

  Remove top layer of parchment and bake for 20-25 minutes, until golden brown.

• Step 6

  Using your spatula, gently press down on oats to deflate. Allow to cool for about 10 minutes, then using overhang of parchment, pick up oats and place on a cutting board. Cut into five even strips, then cut in half to make 5 even rectangles.

• Step 7

  Place cut bars back into oven and bake for an additional 10-12 minutes or until bars become firm.