2 cups gluten-free quick oats
1 tsp sea salt
1 tsp dried oregano
1 tsp dried basil
1/2 tsp red chili flakes
2 tbsp nutritional yeast
1 tbsp ground flax
1 tbsp tomato paste
1/4 cup sun-dried tomatoes, finely chopped
½ cup black olives, finely chopped
1/2 cup raw cashews, roughly chopped
1 1/4 cups unsweetened cashew milk (or other nondairy milk)
Preheat oven to 350F. Line 8-inch square baking dish with parchment paper.
In a medium bowl, combine oats, protein, salt, herbs & spices, nutritional yeast, and ground flax. Finely chop the sun-dried tomatoes, olives, and cashews. Add to oat mixture. Add milk and stir to evenly combine.
Press mixture into prepared baking dish and spread evenly. Bake for 25 minutes.
Let cool on wire rack. Then cut into bars/squares. Store in airtight container. Keeps well in the fridge for 3 days.