No Bake Almond Butter and Jelly Breakfast Squares
For Base Layer: In a large food processor, combine Justin's Classic Almond Butter, oats, almond flour, dates, maple syrup, sea salt, and coconut oil. Process until the mixture forms a dough-like consistency. Press the oat mixture into the bottom of a 9x9 inch pan lined with parchment paper. Evenly spread the raspberry jam over the top. For the Crumble: In a small bowl, combine the oats, almond butter, walnuts, and salt. Stir until will combined. Sprinkle the crumble mixture over the jam. Refrigerate for 1 hour, slice into 9 squares.
- 15.7 g Total Fat
- 57.7 g Total Carbohydrates
- 9.1 g Protein
Directions
For Base Layer: In a large food processor, combine Justin's Classic Almond Butter, oats, almond flour, dates, maple syrup, sea salt, and coconut oil. Process until the mixture forms a dough-like consistency. Press the oat mixture into the bottom of a 9x9 inch pan lined with parchment paper. Evenly spread the raspberry jam over the top. For the Crumble: In a small bowl, combine the oats, almond butter, walnuts, and salt. Stir until will combined. Sprinkle the crumble mixture over the jam. Refrigerate for 1 hour, slice into 9 squares.