Preheat oven to 350F. Line an 8 x 8 pan with parchment paper, spray the paper with coconut oil. 

Make the oatmeal crust by combining the oat flour, coconut sugar, cinnamon, and nutmeg in a large bowl. In a medium-size separate bowl whisk egg, almond milk, and melted butter/ghee until combined. Pour wet mixture into dry and mix until well combined.

Pour the crust into the parchment paper-lined pan. (Ideally do this right away as the oatmeal starts to absorb the moisture it gets tricky to work with.)  If it doesn’t seem like the mixture will cover the whole pan, don’t worry.  Spread it out as much as possible and get to make your topping.  By the time you are done you will be press the mixture with your hands.  Also, if it’s a little on the wet side that’s okay too.  The second time I made this recipe I added more almond milk than I was supposed to and it came out just as good!

Make your topping by combining all the topping ingredients in a medium bowl. (Use the one you whisked your wet ingredients, that’s fine! 

Pour toppings on top of the crust!

Bake for 25-35 minutes at 350F. You want to bake it until the crust hardens on top like a layer of crunchy candy! Don’t worry the center will still be soft!