Salted Peanut Butter Oatmeal Blondies with Trail Mix

Preheat oven to 350°F (175°C). Line a brownie tin with parchment paper. In a bowl, using a hand mixer, blend 1 cup coconut sugar, 1 cup runny peanut butter, and a splash of vanilla until moist crumbles form. In a separate bowl, whisk together 1 cup oat flour, 1/2 cup sprouted oats, a pinch of baking powder, sea salt, and 1/4 cup coconut flour. Add the dry mixture on top of the wet, then mix again using the mixer on the lowest setting. Slowly add in 1/2 cup of almond milk until the mixture moistens up and large clumps form (add more milk if needed!). Finally, stir in chocolate chips, slivered almonds, and raisins. Pour the mixture into the prepared brownie tin. Bake at 350°F (175°C) for 30 minutes. Once completely cooled, drizzle with melted chocolate and flaky sea salt. Set in the fridge until firm.