Preheat oven to 350°.
Line 9x9 baking pan with parchment paper.
Place your oats and coconut flakes in the food processor and pulse for about 20 seconds, just enough to break down the coconut flakes and oats into smaller pieces, but not long enough to transform it all into a powder/flour consistency. In a mixing bowl, whisk together your coconut flake/oat mixture with your remaining dry ingredients: almond flour, cinnamon, and salt. Pour the sweetened condensed milk and vanilla extract into your mixing bowl with your dry ingredients and mix together with a rubber spatula until your batter is completely combined. Your batter will be super thick at this point.
Pour batter into lined baking pan and spread carefully and evenly with your rubber spatula. OPTIONAL: dollop chocolate hazelnut spread and swirl through the batter or top with chocolate chips!
Bake for 30-35 minutes, until the bake has puffed up and turned a light golden brown color.
Allow your oat bake to cool completely before removing from the parchment paper and cutting into squares.
Serving suggestions: serve with vanilla ice cream or whipped cream.
