Energy Quinoa Breakfast Bars in The Slow Cooker

Spray a 5-quart slow cooker (this recipe may not work with other sized slow cookers) with cooking spray and cut out a piece of parchment paper that fits perfectly in the bottom of the slow cooker. I just traced my slow cooker on a large piece of parchment, cut it out, and stuck it in. Spray the parchment on one side with cooking spray, and press it down to adhere it to the slow cooker.
In a large, microwave-safe bowl, combine the almond butter and maple syrup and melt in the microwave for 30 seconds, then stir well until the almond butter is creamy and combined with the maple syrup.
Then, whisk in the almond milk, cinnamon, and salt. Whisk until the milk is well incorporated with the almond butter.
Whisk in the eggs until well combined, then stir in all remaining ingredients thoroughly.
Pour the mixture into the prepared slow cooker and cook on low heat until the top of the bars just appear set, about 3 1/2 to 4 hours. The bars will continue to firm up when they have finished cooking. Turn the slow cooker off and remove the lid. Let the bars cool completely inside the slow cooker before removing them.
Run a knife around the inside rim of the slow cooker to loosen the bars, then remove them from the slow cooker.
Cut into bars, drizzle with additional almond butter, and enjoy!