• 2 cups gluten-free old fashioned oats , (use coconut flakes for low carb / keto / paleo)
• 3/4 cup gluten-free oat flour , (use almond flour for low carb / keto / paleo)
• 3 Tablespoons coconut oil , room temperature (melted butter can be substituted if desired)
• 1/2 - 2/3 cup coconut flower nectar syrup , depending on how sweet you prefer. You can also use honey, if not vegan or pure maple syrup. For low carb or key, use Lakanto sugar free Maple Syrup or a few drops of liquid monk fruit.
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon salt

Yogurt Filling:

• 1 - 1-1/3 cups dairy-free plain yogurt , works best with a thick Greek-style yogurt. We like Kitehill plain unsweetened yogurt or Culina Plain and Simple. You can also sub with chilled coconut cream or a coconut whipped topping such as So Delicious Coco Whip. If not dairy-free, you can sub with regular thick Greek yogurt or Skyr Yogurt or regular whipped topping of choice. 
• 1-2 tablespoons coconut flower nectar syrup , depending on how sweet you prefer. You can also use honey, if not vegan or pure maple syrup. For low carb or key, use Lakanto sugar free Maple Syrup or a few drops of pure liquid monk fruit.
• 1 teaspoon pure vanilla extract

Fruit Topping (sweeter ripe fruit works best):

• 6 blackberries
• 1/3 cup raspberries
• 3/4 cup sliced strawberries
• 1/2 cup blueberries