This one I can’t take credit for!
After not having a sweet tooth for the majority of her life, my sister Krista developed sweet cravings during her third trimester. A few days ago, she texted me that she had a treat for me and I swear I have never gotten in a car faster. I have always had a sweet tooth.
Bonus? These are totally kid friendly.
Tip: Place in your fridge and eat them cold! Both Ben and I think this is the way to go!
Recipe via Dishing Out Health
Ingredients
© Dishing Out Health " data-lightbox-theme="dark" > View fullsize
© Dishing Out Health
2 medium ripe bananas
½ cup natural peanut butter (creamy or crunchy)
½ cup pure maple syrup
3 Tbsp. coconut oil, melted
½ tsp. vanilla extract optional
2 cups old-fashioned rolled oats
2 scoops collagen protein (~20g) (sub protein powder of choice)
½ cup chocolate chips (sub cacao nibs or dried fruit if making vegan)
¼ cup finely chopped walnuts (optional)
¼ tsp. kosher salt
Instructions
Preheat oven to 350°F and line an 8x8" baking dish with parchment paper.
Place bananas in a mixing bowl and use a fork to throughly mash. Once pureed, stir in peanut butter, maple syrup, coconut oil, and vanilla.
Add rolled oats, collagen or protein powder, chocolate chips, walnuts (if using), and salt; stir to combine.
Pour mixture into prepared baking dish and transfer to the oven. Bake for 22 to 25 minutes, until set.
Remove from the oven and let cool in the pan for 30 minutes. Use the parchment paper to lift the bars out of the pan and let cool completely before slicing into.
Once cooled, slice into 12 bars. (I also like sprinkling some flaky salt overtop, however this is totally optional!)
