Preheat oven to 350 degree Fahrenheit (175 degrees Celsius). Line a 9×9-inch (23×23-centimeter) pan with Gefen Parchment Paper.
Combine oats, flour, baking powder, cinnamon, and salt in a bowl. Set aside.
In another bowl, whisk together coconut oil, maple syrup, honey, egg, and vanilla until smooth.
Pour the wet ingredients into the dry and stir until a dough forms. Fold in the hazelnuts and caramel chips. Transfer dough to the pan and press down firmly and evenly. Bake for 20–22 minutes. Cool and cut into squares.
Directions
Credits
Notes:
If you prefer, you can sub melted (healthier) margarine for the coconut oil.
For a crispier version, use quick oats instead of old-fashioned oats, and place in a 9×13-inch (23×33-centimeter) baking pan. Bake for 15 minutes. Both versions freeze well.
Description:
Styling and Photography by Sarah Husney
Food Prep by Chaya Surie Goldberger
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