Ingredients
- Nonstick cooking spray
- 1 cup regular rolled oats
- ½ cup oat bran
- ½ cup flaked or shredded coconut*
- ⅓ cup packed brown sugar
- ¼ cup whole wheat flour
- 3 tablespoon almond butter or peanut butter
- 2 tablespoon water
- 1 tablespoon honey
- ⅛ teaspoon baking soda
- ⅛ teaspoon salt
- 2 tablespoon chia seeds or flaxseed meal
Directions
- Preheat oven to 325°F. Coat a 15×10-inch baking pan with nonstick cooking spray. In a food processor combine oats, oat bran, coconut, brown sugar, and flour. Process until finely ground. Add nut butter, water, honey, baking soda, and salt. Process until combined. Transfer mixture to a large bowl. Stir in chia seeds. (Mixture will be crumbly.)
- Press oat mixture firmly into prepared pan. Bake 18 to 20 minutes or until golden. Cool in pan on a wire rack. (Mixture crisps as it cools.)
- Release oat mixture from pan. Break into pieces. Store in an airtight container at room temperature up to 1 week.
*
To increase coconut flavor, add 1/8 teaspoon coconut extract.
Tips
Chia seeds are rich in omega-3 fatty acids, fiber, and protein. Or opt for flaxseed meal (ground flaxseed), which gives the crisps a nuttier flavor and more crumbly texture.
