The Breakfast Cookie for Oatmeal Lovers

Vegan Chewy Oat Breakfast Bars

1 tablespoon Coconut Oil melted
3/4 cup Brown Sugar
1/2 cup Sugar
1/4 cup + 2 teaspoons Rice Milk
2 medium bananas, mashed
1/4 cup Sunflower Butter
1 tablespoon + 1 teaspoon Ground Cinnamon
1/2 teaspoon Ground Nutmeg
1/2 teaspoon Kosher salt
2 teaspoons Aluminum Free Baking Powder
1 1/3 cup Brown Rice Flour
4 tablespoon Maple Syrup
3 cups Gluten-free Oats
2 tablespoons Flaxseed
1/4 cup Buckwheat Groats
1/4 cup + 2 tablespoons Pumpkin Seeds
1 cup Dried Cranberries

Directions

Grease 9x13 pan. Preheat oven to 350.
Measure out separately: pumpkin seeds, flaxseeds, oats and buckwheat groats. ' 'On cookie sheet, spread out pumpkin seeds and oats. When oven is preheated bake pumpkin seeds and oats for 11 minutes. Add flaxseeds and buckwheat groats to baking sheet and bake an additional 4 minutes. Set aside to cool.

With hand mixer, mix together brown sugar, white sugar, mashed banana, sunflower butter, coconut oil and rice milk until combined. In a separate bowl, whisk together cinnamon, nutmeg, Kosher salt, baking powder and brown rice flour. Add these to the "wet" mixture and mix on medium until incorporated. Mix in maple syrup until absorbed. Using a spoon, fold in the oats, flaxseed, buckwheat groats, pumpkin seeds and cranberries until evenly distributed.

Put mixture into greased pan with parchment lining the bottom and bake at 350 for 14-19 minutes. It will be firm to the touch and toothpick will come out clean. Let cool completely. Cut into bars. Store in sealed container on the counter for 2 days or freeze.
Enjoy!