Ingredients:

1 cup instant oats
3/4 cup whole wheat flour or gluten-free flour
1 1/2 tsp baking powder
3/4 tsp ground cinnamon
1/8 tsp salt
1 large egg white
1 tsp vanilla extract
1/4 cup creamy almond butter (room temperature)
1/4 cup pure maple syrup (room temperature)
5 tbsp unsweetened vanilla almond milk (room temperature)

Preheat your oven to 300°F and grease an 8-inch square pan with nonstick cooking spray. In a medium bowl, combine the oats, flour, baking powder, cinnamon, and salt by whisking them together. In another bowl, whisk the egg white and vanilla. Add the almond butter and stir until fully mixed. Then, stir in the maple syrup until well combined. Mix in the milk. Add the oat mixture to the wet ingredients and stir until just combined. Spread the mixture evenly in the prepared pan. Bake at 300°F for 10 to 12 minutes. Let it cool completely to room temperature in the pan. For the best soft and chewy texture, allow the bars to rest for an additional 4 hours or more before slicing into squares.