Preheat oven to 350º (F). Prepare mini bar or muffin pan by coating with light spray.
Pulse oats in a food processor or Ninja or VitaMix. You don't need them to be a full on flour, yet I just prefer them broken down a bit. This step IS NOT a must, yet I just prefer the extra step.
Add the dry ingredients into a medium-sized bowl: oats, flour, walnuts (chopped), ground flax, sea salt & baking soda. Mix until combined.
1 1/3 Cups Quick Oats, 3/4 Cup Spelt Flour (Or Unbleached Wheat Flour), 1/2 Cup Raw Walnuts, 2 Tbsp Ground Flax Seed, 1 Tsp Himalayan Sea Salt, 1 Tsp Baking Soda
Mix liquid ingredients together in a separate small bowl or large liquid measuring cup. Stir well.
1/2 Cup Unsweetened Applesauce, 1/2 Cup Pure Maple Syrup, 1/4 Cup Almond Milk, 1/2 Tbsp Vanilla
Add wet ingredients to dry ingredients and stir until well combined. No need to overmix!
Add mix ins of choice! Whatever you want - go for it! Or split the batter in half and go crazy!I love plain chocolate chip, yet adding coconut with them is quite beautiful! You can also even add in some orange zest with the cranberries to flavor it up that way, too!Raisins and 1/2 tsp cinnamon are quite delectable, as well. 1/2 Cup Mini Vegan Chocolate Chips, 1/2 Cup Dried Cranberries, 1/4 Cup Shredded/Dry Coconut
Spoon mix into mini bar pan or muffin tins about halfway full.
Place in oven and bake for approximately 15-20 minutes until they have risen and a toothpick entered in the center comes out clean.
Once done, remove from the oven and place on a rack to cool. Carefuly take a butter knife and ring the edges of the mini bars or muffins to lose them from their sides. You can of course use liners for both pans, too!
Enjoy once cool! Or individually wrap in baggies and throw in a larger baggie and freeze them for up to 2-3 months. To eat, simply take them out and let them thaw at room temp for an hour or so.
