• Preheat the oven to 350℉. Line a 9x9 baking pan with a parchment sling and coat the edges with avocado oil cooking spray. Set aside.

For the Bars:

• In a medium mixing bowl, whisk together the oats, almond flour, tapioca, baking soda, baking powder, salt, cinnamon, and allspice. Set aside.
• In a large mixing bowl, whisk the egg for about 1 minute until light and frothy. Whisk in the avocado oil, coconut sugar, and vanilla extract until smooth.
• Using a wooden spoon or rubber spatula, fold in the dry ingredients. Mix until just combined. The dough should be thick and sticky, similar to a cookie dough or blondie batter.
• Transfer the dough to the prepared pan. Using a rubber spatula or the back of a spoon, smooth the dough into an even layer.
• Transfer the pan to the middle rack of the oven and bake for 20-25 minutes, or until the dough is golden and a toothpick comes out clean when the center is tested. Allow to cool entirely in the pan.

For the Glaze:

• In a medium mixing bowl, whisk together the powdered sugar, almond milk, vanilla, and salt. The icing will be quite thick. Pour the icing over the bars. Using the back of a spoon, smooth the icing into an even layer. Allow the icing to set at room temperature for about 20 minutes.
• Using the parchment sling, lift the bars from the pan. Transfer to a cutting board and slice into 9 or 16 squares, using a sharp knife and cleaning it between cuts. The bars are best stored in an airtight container in the refrigerator. They will last for 3 days.