Hazelnut Chocolate Chip Oat Squares (GF/DF)

I was inspired to make these squares as I had a jar of delicious hazelnut butter in the cupboard and thought it would be a nice change from peanut butter in baking. It looks like a lot of ingredients but it comes together quickly and the results are delicious. Don’t be tempted to bake them until they are really browned – they will be too crumbly that way. Enjoy these for breakfast, a energy boost snack or for dessert.

As always, when you make this recipe, I would love to see your creation so please post a photo of your Hazelnut Chocolate Chip Oat Squares goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

Prep Time: 10 Minutes / Bake Time: 20 Minutes / Makes: 16 Squares

Ingredients

2 Tablespoons Chia Seeds
¼ Cup Water
- Alternately use 1 egg

1 Cup Quick Oats
½ Cup Oat Flour – whirl regular oats in your food processor until a flour consistency
¼ Cup Almond Flour
1 teaspoon Baking Powder
1 Teaspoon Ground Cinnamon
¼ Cup Coconut Sugar
2 Tablespoons Hemp Hearts - optional
1 teaspoon Vanilla
¼ Cup Maple Syrup
1/3 Cup Milk of your choice – non-dairy or dairy
¼ Cup Hazelnut Butter – must be soft
2 Tablespoons Chocolate Chips - optional
1/3 Cup Desiccated Unsweetened Coconut - optional
1/4 Cup Chopped Hazelnuts – to sprinkle of top
1/4 Cup Additional Chocolate Chips – to sprinkle on top

How It’s Made

Preheat your oven to 325°F.
Prepare your 8x8 loaf pan by lining it with parchment paper – overhanging so the loaf will be easy to remove the squared when baked and cooled.
Make your chia ‘eggs’ by mixing the chia seeds with the ¼ cup water, give it a stir and let it sit until it becomes gloppy. Set aside.
In a large bowl, whisk together the oats, oat flour and almond flour, baking powder, cinnamon, coconut sugar and hemp hearts.
In a separate bowl, whisk together the chia egg (or regular egg), vanilla, maple syrup, non-dairy milk and hazelnut butter
Add the wet mixture to the dry mixture and stir until just mix together.
Fold in the chocolate chips and coconut, if using.
Spread the mixture into your prepared pan.
Evenly sprinkle the remaining chipits and chopped hazelnuts over top, patting down gently so they stick to the batter.
Bake for 20 min. Don't be tempted to bake longer, you want these chewy.
Remove from the oven and let cool.
Remove from the pan using the parchment paper to lift it out.
Slice into squares and serve!