Ingredients

The following ingredients have 8 Servings
  • 1 medium banana, ripened
  • ¼ cup natural, unsalted creamy peanut butter
  • 1 tablespoon pure maple syrup
  • 1 tablespoon melted coconut oil
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisked together, set for 15 minutes)
  • ½ teaspoon pure vanilla extract
  • 1 ½ cups gluten free rolled oats
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ cup unsweetened coconut, flakes or shreds
  • 1/3 cup vegan chocolate chips

Instruction

  • Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  • In a large bowl, add peeled banana. Using a sturdy whisk or fork, mash until smooth. Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax egg and vanilla. Whisk until well incorporated.
  • Add the dry ingredients: oats, baking powder, and baking soda. Using a rubber spatula, fold until well mixed. Fold in coconut and chocolate chips.
  • Pour this mixture into the prepared baking pan. Using the rubber spatula, smooth into an even layer.
  • Bake for 16-22 minutes, until just lightly golden around the edges. Mine took 18 minutes. Cool for about 1 hour. Slice into bars. Enjoy! Storing instructions below.