Gluten-Free Nutella Breakfast Bars

2.5 cups Bob's Red Mill Gluten-Free rolled oats, divided
3 tbsp chia seed
1/2 cup + 1 tbsp ground flax
1 tsp baking powder
1/4 tsp salt
1.5 cups chocolate milk
1/2 cup honey
2 tbsp Nutella
1 tbsp pure vanilla extract

This recipe is inspired by On The Glow Basic Oatmeal Squares by Angela Liddon. You can read her blog here: http://ohsheglows.com

1. Preheat oven to 350F and line an 8 inch square pan with two pieces of parchment paper.

2. In a blender or food processor, blend/process 1 cup of the oats until a flour forms.

3. In a large bowl, mix together the dry ingredients: oat flour, 1.5 cups oats, chia seed, flax, baking powder, salt. In a smaller bowl, whisk together the wet ingredients: milk, honey, Nutella, vanilla until no clumps remain. Add wet to dry and stir until combined.

4. Pour mixture into prepared pan and smooth out. Bake for 35-40 minutes until lightly golden along edge. Place pan on cooling rack for 10 minutes, carefully remove, and cool on rack before slicing.

Serving Size: Makes 9 bars