Ingredients
The following ingredients have 6 Servings
- 2 cups (160 g) rolled oats, divided*
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 1 medium-sized ripe banana, mashed (100 g or 1/2 cup)
- 1/4 cup (60 ml) maple syrup
- 2 Tbsp (32 g) almond butter**
- 1 tsp vanilla extract
- 3/4 cup (150 g) plain Greek yogurt
- 2 – 4 Tbsp coconut palm sugar***
- 1 Tbsp (7 g) coconut flour****
- 1/2 tsp vanilla extract
- 1 medium-sized ripe banana, thinly sliced (100 g or 1/2 cup)
Instruction
- Preheat your oven to 325F (163C) and prepare an 8×8 (20x20cm) baking dish by lining it with a sheet of aluminum foil or parchment paper, leaving a few inches of overhang on the sides to allow for easy removal. Spray the foil with cooking spray and set aside.
- Place 1 cup (80 g) of oats in a food processor or blender, and process until they resemble a fine flour. Transfer the oat flour to a large mixing bowl, and add the remaining rolled oats, cinnamon, and baking powder, mixing well.
- Add the mashed banana, maple syrup, almond butter, and vanilla extract, and mix until everything is well combined and a sticky dough is formed.
- Reserving 1/2 cup (120 ml), transfer the remaining oat mix into your prepared baking pan, using your fingers or a spatula to ensure that it is evenly distributed along the bottom. Set aside.
- Make the filling by combining the Greek yogurt, coconut sugar, coconut flour, and vanilla extract in a small mixing bowl. Mix until the coconut sugar has dissolved and all the ingredients are well combined before gently folding in the banana slices.
- Spoon the filling over the surface of the oat mixture, and use a spatula or knife to distribute it evenly. Sprinkle remaining oat mixture on top, using a fork to break up the bigger chunks.
- Bake for 40-45 minutes until the top turns a light golden brown. Remove from oven and allow to fully cool in pan before using a sharp knife to cut into bars. Store the bars in a sealed container at room temperature for up to 3 days, or in the fridge for up to a week.
