Ingredients
Scale
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup collagen peptides
- 1/3 cup honey or maple syrup
- 1/4 cup coconut oil, melted
- 1/4 cup fresh lemon juice
- 1 teaspoon lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup chopped nuts or seeds (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a large bowl, combine the rolled oats, almond flour, collagen peptides, baking powder, and salt.
- In another bowl, whisk together the honey or maple syrup, melted coconut oil, lemon juice, and lemon zest.
- Pour the wet ingredients into the dry ingredients and stir until well combined. Fold in the nuts or seeds if using.
- Transfer the mixture to the prepared baking pan and spread it evenly.
- Bake for 20-25 minutes, or until the edges are golden brown.
- Let cool completely in the pan before slicing into bars.
Notes
- Store the bars in an airtight container in the refrigerator for up to one week.
- These bars can be frozen for longer storage; simply wrap individually before freezing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Snacks
- Method: Baking
- Cuisine: Healthy
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 bar
- Calories: 150
- Sugar: 8g
- Sodium: 30mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg