Oat and Seed Bars
  • 1 1/2cups rolled oats, gluten free if desired
  • 1tsp baking powder, gluten free if desired
  • 1tsp baking soda
  • 1tsp ground cinnamon
  • 2 large ripe bananas
  • 1/4cup melted coconut oil
  • 2 to 3Tbsp maple syrup
  • 1/2cup pumpkin seeds or sunflower seeds
  • 1/2cup dried cranberries
  • 1/2cup mini chocolate chips, dairy free if desired
  • 1/4cup chopped walnuts (optional; omit for nut free)
  1. Preheat oven to 350 F. Grease 8 inch square baking dish or line with parchment paper.
  2. In food processor, blitz oats until coarsely ground. (It’s okay if you see some larger bits.)
  3. In large bowl, combine ground oats, baking powder, baking soda, and cinnamon.
  4. In small bowl, mash bananas with fork. Add melted coconut oil and maple syrup. Mix together. Add banana mixture to dry mixture and mix until combined. Fold in seeds, cranberries, chocolate chips, and walnuts if using. Place mixture in prepared baking dish and flatten with spatula.
  5. Bake for 18 to 20 minutes. Let cool for 10 minutes before removing from pan. Cut into bars. Keep in fridge for up to 1 week or freeze for up to 3 months.
Recipe Notes

Per serving: 313 calories; 8 g protein; 17 g total fat (9 g sat. fat); 39 g total carbohydrates (19 g sugars, 4 g fiber); 200 mg sodium