INGREDIENTS:

11oz/300grs rolled oats
3 tbsp aprox. coconut oil*
2 tbsp flax seeds
1/2 cup flaked coconut
1 tbsp vainilla extract
2 eggs
1/2 cup brown sugar
a pinch of baking soda

*the coconut is only to moist the oats,  so we recommend to add one spoon at a time and use only as needed. 

PREPARATION:

Damp the oats with the coconut oil and toast. Remove and add the flax seeds previously toasted (you can also buy them like that) and the coconut.

In a separate bowl mix the remaining ingredients, then add the oats and stir.

Preheat oven to 400˚F/205˚C.

In a non-stick sheet add the mix and send to the oven until golden, about 15 mins. If you do not have a non-stick sheet just use a regular baking tray covered with non-stick spray.

TIP: You can put a whole layer of the mix and break it into pieces once cold, or you can shape them as cookies using a spoon. 

And if you are in a mood of something a bit less light you can try any of these two variations… we apologize in advance because we also feel tempted with them, but once in a while we can all do a cheat meal or snack… right?