Ingredients

The following ingredients have 8 Servings
  • 2 1/4 cups old fashioned oats (gluten-free)
  • 1/2 tsp baking powder (~ corn-free if needed)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon (mine was rounded)
  • 3 bananas (spotted are best)
  • 2 tsp vanilla
  • 1/4 cup unsweetened applesauce
  • 1/4 cup honey (agave, brown rice syrup, or pure maple syrup)
  • 2 Tbsp hemp seeds
  • 1/3 cup semi-sweet chocolate chips. I’ve also used 1/4 cup mini allergy-friendly semi-sweet chocolate chips.
  • 1/4 cup chopped nuts ~ an optional ingredient (not added in WW points)
  • For Optional Drizzle: 12 Extra chocolate chips

Instruction

  • Preheat oven to 350 degrees. Prepare a 9×9 inch baking pan with cooking spray or parchment paper. I prefer parchment paper because the finished product lifts out nicely.
  • Place oats in a blender and blend about 2 minutes. The oatmeal should resemble flour. Stop the blender and stir as needed.
  • Place oat flour in a medium mixing bowl. Add baking powder, baking soda, salt, cinnamon, and hemp seeds. Mix well.
  • Place bananas, vanilla, applesauce, and honey or another sweetener in the blender. (no need to wash it from the oats) Blend until smooth, about 2 minutes.
  • Pour banana mixture in the mixing bowl with oat flour mixture. Stir to combine. Fold in 1/3 cup chocolate chips and nuts if desired.
  • Pour into prepared pan.
  • Place 10-12 chocolate chips evenly over batter.
  • Bake for 20-25 minutes. A knife inserted into the center should come out clean…other than possibly melted chocolate.
  • Remove from oven and spread melted chocolate chips evenly over bars.
  • Cool bars on a wire rack. Remove from pan if using parchment paper.