1 1/2 cups gluten-free rolled oats
1/4 cup hemp seeds
2 Tbsp flax seeds
1 chai tea bag (or 2 teaspoons of chai tea powder)
1/2 teaspoon salt
5-6 medjool dates, chopped
1 1/2 cups nut milk
2 Tbsp maple syrup
2 Tbsp almond butter
1 banana, mashed
1 teaspoon vanilla extract
Preheat the oven to 350 degrees F.
Grease an 8x8 baking pan with coconut oil and set aside.
In a large mixing bowl add the dry ingredients and stir until well combined.
In a medium bowl whisk the wet ingredients together until smooth.
Pour the wet ingredients into the bowl with the dry ingredients, mixing until everything is incorporated.
Pour the oat mixture into the prepared baking dish, spreading the mixture evenly to the edges.
Bake for 30-35 minutes until the top is lightly golden and the middle is set.
Let cool and slice into squares (9 pieces). The baked oat bars can be stored in the fridge for up to 5 days. Eat cold or reheat in the microwave for 20 seconds. Serve with coconut yogurt and fresh berries.