Oatmeal squares can be a guilt free, gluten free indulgence with your coffee. I like to use raspberry jam, but you can certainly use any of your other favorite jams. The oatmeal squares are soft, and have some crunch from the cashews. Plus, there is no raw sugar in this recipe, which makes it even better.

Check it out:

Ingredients:

1 cup corn flour

2 cups gluten free oatmeal

1 cup roasted cashews, chopped

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/2 cup coconut oil, melted

1/2 cup date syrup

1 cup almond milk

1/4 cup honey or agave

1 cup raspberry jam

Directions:

Heat oven to 375 F°

In a mixing bowl add: corn flour, oatmeal, baking powder, cinnamon. Mix. In another bowl add date syrup, almond milk and honey. Mix well. Add the wet ingredients into the dry ingredients slowly and mix constantly. Then, add the coconut oil and mix well. Then, add the cashews and mix.

Take a baking sheet and spread half of the mixture, press tightly. Then spread the raspberry jam, and then spread the other half on top of that layer. Bake in the oven for about 30-35 minutes.

Cut into squares. You can wrap them in individual bags and pack them into your kids lunch box, or pair them with your morning coffee. Yum!

Oatmeal Squares with Raspberry Jam & Cashews