Method

Toast the oats

1. Spread oats on a baking tray and toast in a 180°C oven until lightly golden, about 10 minutes. Stir and rotate occasionally for even browning.

Oat layer

2. In a bowl, combine toasted oats, almond flour, coconut oil, maple syrup, and cinnamon until well mixed.
3. Line a small baking dish (approx. 24 x 15 cm) and firmly press ¾ of the oat mixture into the base. Freeze briefly to set.

Fudge layer 

4. Melt chocolate chips in a microwave or double boiler. Stir in almond butter, coconut oil, and maple syrup until smooth.
5. Spread the fudge evenly over the cooled oat base, then sprinkle the remaining oat mixture on top. Press lightly and refrigerate for at least 1 hour to set before slicing.