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 8x8 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!!!!!!
Calories: 2058kcal | Carbohydrates: 238g | Protein: 51g | Fat: 111g | Saturated Fat: 32g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 28g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 1974mg | Potassium: 2170mg | Fiber: 42g | Sugar: 87g | Vitamin A: 1822IU | Vitamin C: 48mg | Calcium: 815mg | Iron: 19mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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