This recipe comes from my cookbook

Oats themselves are gluten free and are considered safe for most people with a gluten intolerance. However, oats can easily be contaminated with wheat, either during harvest, storage, or at other stages of processing. If you have a true gluten allergy, look for oats that are certified gluten-free.

1 ½ cups oats (not instant), divided
2 tbsp. coconut sugar
1 cup shredded unsweetened coconut
⅓ cup hemp seeds
⅓ cup pecans, chopped
¼ cup coconut oil, melted
¼ cup maple syrup
1 tsp. pure maple OR vanilla extract
Pinch of sea salt
1 tsp. cinnamon

Preheat oven to 325°F.
Line a small baking sheet with parchment paper.

In a food processor, process 1 cup of oats and coconut sugar into a flour.
Empty into a large bowl and add remaining ½ cup oats and all other ingredients. Mix well.

Press mixture firmly on prepared baking sheet. Using the sides of the parchment paper, shape into a rectangle (1-inch thickness). With a knife, cut into 12 bars.

Bake 35 minutes, until the edges are lightly browned.

Cool completely.
Makes 12 Bars