Makes 8 bars
Macros: 295kcal, Fat 17g, Carbs 33g, Protein 12g, Fibre 4g
1 1/2 cups (350 mL) rolled oats 1 tsp (5 mL) baking powder 1 tsp (5 mL) baking soda 1 tsp (5 mL) ground cinnamon 2 large ripe bananas 1/4 cup (60 mL) melted coconut oil 2 to 3 Tbsp (30 to 45 mL) maple syrup 1/2 cup (125 mL) pumpkin seeds or sunflower seeds 1/2 cup (125 mL) dried cranberries 1/4 cup (60 mL) chopped walnuts (optional; omit for nut free) 1/2 cup (125 mL) mini chocolate chips
Directions Preheat oven to 350 F (180 C). Grease 8 in (20 cm) square baking dish or line with parchment paper. In food processor, blitz oats until coarsely ground. (They don’t have to be finely ground. It’s okay if you see some bits.) In large bowl, combine ground oats, baking powder, baking soda, and cinnamon. In small bowl, mash bananas with a fork. Add melted coconut oil and maple syrup. Mix together. Add banana mixture to dry mixture and mix until combined. Fold in seeds, cranberries, walnuts (if using), and chocolate chips. Place mixture in square baking dish and flatten with spatula. Bake for 18 to 20 minutes. Let cool for 10 minutes before removing from the pan. Cut into bars. Keep in fridge for up to 1 week, or freeze for up to 3 months.