Base Ingredients:
3 Very Ripe Bananas
2 Cups Uncooked Oats (dry)
1 TBSP Vanilla Extract or Coconut Flavoring - decide which flavor you wish to feature!
1 Cup Coconut Flakes (I prefer unsweetened or ½ cup sweetened and ½ cup unsweetened. I always look to reduce sugar in my recipes. If you are used to full sugar, cut back slowly…perhaps ¾ to ¼ ratio to begin.)
Dried Raisins or Dates (Diced)
1 Cup Flaxseed Meal (I use Bob’s Red Mill)
1 Cup Organic Once Again Creamy Almond Butter
Variations:
Add ¼ cup Gluten Free Protein Powder
Mix ingredients well. Preheat oven to 350 and bake 10-20 minutes depending on size. They should be firm to the touch and a toothpick inserted in the center should come out clean.
You determine the size of the bars! Just make sure the size is uniform so all cook at the same rate! Use a parchment lined cookie sheet or an ungreased cookie sheet…you decide based on the time you have for clean-up!
Let the bars cool for 5-10 minutes before removing and serving or storing.
Serve with fresh fruit, yogurt, smoothie, or juice. You could just take one on the go and have with a cup of hot water with lemon, coffee, or tea!
If not taking on the go, you can drizzle some additional almond butter and/or coconut flaked over the top for a pretty presentation.
These make a great breakfast or anytime snack. Post workout they are a great source of protein and fiber.
Raisins were added to this recipe. Diced dates work well also. The variations allow for the same dish to be made multiple times and no one get tired of it!
Chunky almond butter or diced/slivered almonds can be added to the mix for additional texture.
