•  1 cup California walnuts
  • 2 cups Gluten Free oats
  • 1/4 cup plant-based vanilla protein powder
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 3 tablespoons maple syrup
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon


  • 1/4 cup Gluten Free oats
  •  1/4 cup California walnuts chopped finely
  • 1/4 cup pepitas/pumpkin seeds
  •  1 cup fresh blueberries
  • 1/4 cup coconut milk


  1.  For the base, preheat oven to 180 °C.
  2. Line bottom and sides of 9×9 square baking dishes with two pieces of parchment paper. Place parchment paper in opposite directions for easy removal.
  3. Add all the ingredients for the base to your food processor and process on high until fully broken down and the mixture is doughy.
  4. Transfer the mixture to the prepared baking dish and spread into an even layer with a spatula.
  5. Bake 8 minutes.
  6. Add all the ingredients for the crumble to a bowl and mix.
  7.  Remove the baking dish from the oven, top with the crumble mixture into an even layer pressing the mixture gently into the crust.
  8.  Bake another 12 minutes in the oven.
  9.  Remove from the oven and cool in the pan 30 minutes prior to lifting the bars out of the pan with the parchment paper. Slice into 12 bars.
  10.  Store bars in an air-tight container in the refrigerator for up to one week