2 cups gluten free oats
1/2 cup pecans, blended to fine flour
4 tbsp flax meal
1 tsp baking soda
1 tsp sea salt
3/4 tsp cinnamon
1/2 cup honey
4 tbsp almond butter
3 heaping tablespoons of your favorite fruit spread (I used fig)
1 tbsp water
1/3 cup chocolate chips
Preheat the oven to 350 degrees. Grease an 8″x8″ with avocado oil spray.
In a large bowl, combine all dry ingredients and stir until well combined. Add the wet ingredients and mix until incorporated. Fold in chocolate chips.
Bake in the oven for 12 minutes until the oats are golden.
Remove from oven and allow to cool completely before slicing and serving.