Ingredients
- 1 ¾ cup gluten free rolled oats
- 1 egg
- 1 ½ cups non dairy milk (I used almond)
- 2 very ripe large bananas (if they are small, use 3)
- 2 tsp cinnamon
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp sea salt
- ½ cup chopped pecans (optional)
- ½ cup dairy free chocolate chips (not optional)
- ¼ cup left melted coconut butter to drizzle on top (optional)
Instructions
- Preheat oven to 375.
- Line an 8×8 baking dish with parchment paper (spray inside first so the paper doesn't stick).
- In a high speed blender, add the oats, egg, non dairy milk, bananas, cinnamon, vanilla, baking soda, and sea salt.
- Blend on the slowest setting for about 15 seconds or so, until everything is combined well.
- Transfer to a medium bowl.
- Fold in hurt pecans and chocolate chips. pour into the parchment lined baking dish, and spread evenly.
- Bake for 30-35 minutes.
- Once slightly cooled, add melted coconut butter and cut into 9-12 squares.Hope you guys LOVE!!!!!!
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What others are saying
I made this yesterday, and OMG it’s sooo delicious! I added walnuts instead of pecans and topped it off with some maple almond butter, loved it! Thank you so much Nicole! All your recipes are so easy and always turn out so well.
I’m SO SO SO happy to hear it! It’s definitely one of my favorite recipes ever.
Can I use flaxseed egg in this recipe?
YES! Enjoy!