Description
Banana Oatmeal Chocolate Chip Breakfast Bars sweetened with ripe bananas and maple syrup for a healthy portable breakfast, snack, or dessert.
Ingredients
- 2 flax eggs (2 TBSP ground flaxseed + 6 TBSP filtered water)
- 3 ripe bananas, roughly mashed
- 1/4 cup pure maple syrup
- ½ cup neutral nut or seed butter
- 2 cups Bob’s Red Mill Gluten-Free Organic Old-Fashioned Rolled Oats
- 1/2 cup dark chocolate chips + more for topping
- 1/2 cup chopped nuts + more for topping
Instructions
- Preheat the oven to 350°F and line an 8-inch pan with parchment paper, or grease well with coconut oil.
- Add the ground flaxseed to a large mixing bowl with the filtered water and whisk to combine and create your flax egg. Add the rest of the wet ingredients: mashed banana, maple syrup, and nut butter and stir well to combine. Sift in the oats and mix everything again until the oats all well-coated. Fold in the dark chocolate chips and chopped nuts.
- Smooth the batter into the pan in an even layer and sprinkle the top with chocolate chips and walnuts, if desired.
- Bake the bars for 30-35 minutes, or until the top is light browned on the sides. Allow the pan to cool completely before slicing the pan into bars.
- Store leftover bars in the refrigerator for up to one week and freeze for long term storage.
Notes
Recipe adapted from Chocolate Covered Katie
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Breakfast, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Refined-Sugar-Free