Ingredients 

1 1/2 cup gluten free rolled oats 

1/4 cup almond flour

1/2 cup cashews, chopped

1/4 cup pumpkin seeds

1/4 cup sunflower seeds

1/4 cup dates, chopped

1/2 cup mixed dried fruit (I used 1/4 cup blueberries & 1/4 cup cherries)

1 scoop No Whey (pea protein powder)

1 cup coconut flakes 

1/2 tsp sea salt 

2 tsp cinnamon 

2 tsp vanilla extract 

3 ripe bananas 

1/4 cup coconut oil 

2 TBSP coconut nectar 

2 TBSP chia seeds 

6 TBSP water 

Directions 

1. Preheat oven to 350.  Combine chia seeds and water in a small bowl and allow it to sit for 5 minutes. 
2. Using a fork mash the bananas in a large bowl.  
3. Next, melt the coconut oil and add to the mashed bananas.  Then, stir in vanilla, coconut nectar, and the chia-water mixture.
4. Add the remaining ingredients and mix together. 
5. Coat a 9×13 glass pan with coconut oil. 
6. Press the mixture evenly into the pan. 
7. Bake for 20-25 minutes. 
8. Allow to cool and cut into squares.
9. Enjoy!