Good morning fellow steempunks. How are you all today? I am really starting to miss my kitchen, but I love being around my best friends in the world. Monday 2 of them are getting married on a deserted small beach. Can't wait. It's going to be so much fun.

Yesterday we went to a hidden waterfall. No people, no noise, just a bunch of good friends and nature. Pure bliss. I'll share some pics of it later today!

Apart from having a lot of fun, there are so many things happening in our life right now. Maybe not entirely surprising, but the time has come to bring my food to the people. So I am teaming up with my a good friend (and my hubby) to open up a place.

Though I can't say too much about it right now... we found a super cool location with a massive rooftop and stunning view. They are still doing the last final touches on the building and hopefully, everything will be finished by April or May. Exciting things already happening in the New year!

I have a slight feeling 2018 is going to be an amazing year...

Chewy Superfood Oatmeal Breakfast Bars With Blueberries 🌱🌸🍌

Ingredients (makes 8-10 oatmeal bars)

For the oatmeal bar base

2 ripe bananas
2 cups old-fashioned rolled oats
1 cup unsalted raw cashew nuts
4 tbsp maple syrup (or honey for non-vegans)
1 tbsp extra virgin coconut oil
Pinch of sea salt
1-1.5 tsp ground cinnamon
1.5 tsp vanilla extract

For the topping

1 cup fresh blueberries
1/4 cup mixed nuts, chopped
1/2 cup old-fashioned rolled oats
1/4 cup sunflower seeds (or other seeds or nuts of your liking)
1/4 cup unsweetened almond milk
1/4 tsp ground cinnamon

Directions

Preheat oven to 350°F or 175°C.
Combine all base ingredients in a blender or food processor. Process until well combined.
Line a 9 x 9 baking pan with parchment paper (FYI: I used 2 smaller pans since I do not have a 9x9). Pour the base mixture into the pan. Bake for 10 minutes.
While the base is baking, combine all topping ingredients in a bowl. Gently stir well to combine.
Remove base from the oven and spread the blueberry topping evenly over the cooked base, pressing the mixture lightly down. Bake 15 to 20 minutes or until the oats are crisp.
Delicious hot or cold. The bars can be stored in the fridge in an airtight container for up to 1 week.