Beet And Cranberry Breakfast Bars
2 cups rolled oats
1 cup all purpose flour (or any gluten-free all purpose flour)
2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon sea salt
1 large egg
1 1/4 cups unsweetened almond milk
1/2 cup full-fat canned coconut milk
1/2 cup pure maple syrup
2 teaspoons pure vanilla extract
3 tablespoons creamy peanut butter
1/2 cup dried cranberries
1/4 cup raw walnuts, chopped
2 Love Beets Organic Cooked Beets, chopped
Preheat the oven to 375°F and lightly oil an 8″ by 8″ baking dish.
Soak the dried cranberries in hot water for 1-2 minutes until plump. Drain and set aside.
Add the rolled oats, flour, cinnamon, baking powder, and salt to a mixing bowl and stir to combine.
Add the egg, almond milk, coconut milk, maple syrup, vanilla extract, and peanut butter to a blender and blend until well combined.
Stir in the chopped beets.
Pour the wet mixture into the bowl with the dry mixture and stir to combine. The batter will be thin and
Pour the cake batter into the prepared baking dish and bake on the center rack for 50-60 minutes, until the cake tests clean.
Allow cake to cool for at least 30 minutes before cutting into it.