I’ve always loved to bake, but during the summer months – especially in Southern California – it can be hard to find the motivation. Who wants to turn the oven on when it’s 90 degrees out? Crazy people, that’s who.
So for me, when the temperatures drop and it starts to feel like fall, I’m more than ready to pull out all my favorite recipes. I wish I could say that today’s recipe is coming in celebration of fall, but… it’s still about 85 degrees here. REGARDLESS, today I’m sharing a recipe for a sweet treat that’s on the healthier side, and chances are you have all of the ingredients on hand already. If you don’t have sunflower seed butter on hand, I’m going to assume it’s because you JUST ran out; not because you don’t buy it regularly. And so I present: Banana Oat Bars. These are gluten free.
(just in case: t=teaspoon, T=tablespoon)
2 1/2 cups rolled oats
1/3 cup brown sugar
1 t baking powder
2 t cocoa powder
1/4 t salt
1 t vanilla
1/2 cup unsweetened almond milk
3 very ripe bananas, mashed
1/4 cup sunflower seed butter
1/3 cup dark chocolate chips
1. Preheat oven to 350 degrees and grease an 8″x8″ baking pan.
2. Combine all dry ingredients (oats, brown sugar, baking powder, cocoa powder and salt) in a large mixing bowl.
3. Add in vanilla extract, unsweetened almond milk and the egg. Stir in mashed bananas and peanut butter. Mix well. Add dark chocolate chips and give it one last stir.
4. Transfer the mixture to the pre-greased pan and bake for 15-20 minutes. Let cool completely before slicing.
You might recognize these bars from this week’s What I Ate Wednesday post…
NOTES: These bars could easily be made into muffins or a loaf. Shave a few minutes off the total baking time for muffins; add a few for a loaf.
These didn’t last too long around our house, but I’d imagine it would be a good idea to store them in an airtight container if keeping for more than a few days. Enjoy!