Ingredients
Units
Scale
- Nonstick cooking spray
- 2 ripe bananas
- 1 cup old-fashioned rolled oats (use gluten-free oats for gluten-free diets)
- 1/2 cup natural peanut butter, at room temperature
- 1 egg, lightly beaten (see notes for a vegan option)
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/3 cup chocolate chips (use dairy-free chocolate chips for dairy-free diets)
Instructions
- Preheat your oven to 375°F. Spray an 8-inch by 8-inch baking dish with nonstick cooking spray and set aside.
- Place the peeled bananas in a medium mixing bowl. Use the back of a fork to mash them well.
- Add the oats, peanut butter, egg, maple syrup, baking soda, and cinnamon. Stir together.
- Transfer the mixture into the baking dish and spread it out evenly. Top with the chocolate chips.
- Bake for 20-22 minutes, or until the bars have started to turn a golden brown.
- Let them cool for a few minutes before serving.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- These bars can also be frozen for up to 2 months. Defrost before serving.
- You can make this recipe vegan by swapping out the egg with an egg replacer.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Snack
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar (1/10 of recipe)
- Calories: 197
- Sugar: 10.5 g
- Sodium: 125.8 mg
- Fat: 9.9 g
- Saturated Fat: 3.2 g
- Carbohydrates: 22.3 g
- Fiber: 2.8 g
- Protein: 5.4 g
- Cholesterol: 18.6 mg