- 4 Cups gluten-free oats
- 3/4 Teaspoons stevia powder
- 1 Cup goji berry powder
- 1/2 Cup coconut nectar
- 1 Cup raw pumpkin seeds, roughly chopped
- 1 1/2 Teaspoon guar gum
- 1 Cup coconut oil
- 1 Cup fresh or frozen (thawed) blueberries
- 1/4 Teaspoon fine sea salt
- 1 3/4 Cup all-purpose gluten-free flour
Preheat oven to 300°F. Line a 15 x 10-inch jelly-roll pan with parchment paper, with a little extra over the sides.
Mix together the oats, flour, goji berry powder, pumpkin seeds, guar gum and salt in a large bowl.
Microwave the coconut oil and coconut nectar in a 2-cup measuring cup for 60 seconds. Add the stevia and stir to combine. Pour the coconut oil mixture into the oats mixture and mix well. Fold in the blueberries.
Spoon the batter into the prepared pan and smooth it into the corners and on top with a wet baking spatula to cover the pan evenly.
Bake for 25 to 30 minutes, or until the oats are a light golden brown and look dry. Rotate the pan from front to back halfway through baking.
Remove the pan from the oven to a wire rack and let sit for about 15 minutes before putting in the freezer for at least 1 hour.
Transfer the parchment paper to a cutting board and cut into 25 bars.
Wrap each bar individually in parchment paper or bakery tissue paper, place in a sealable plastic bag and keep frozen until ready to pack or eat.