Ingredients:

  • 2 cups (180g) rolled oats
  • 1 tsp (2g) baking powder
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) sea salt
  • 1/2 cup (125g) creamy peanut butter
  • 1/2 cup (120ml) maple syrup
  • 1 large (115g) banana, mashed
  • 1 tsp (5ml) vanilla extract
  • 2 tbsp (30ml) unsweetened almond milk

Instructions:

  1. Preheat oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a large mixing bowl, whisk together the rolled oats, baking powder, cinnamon, and salt until evenly distributed.
  3. Add the peanut butter, maple syrup, mashed banana, vanilla extract, and almond milk to the dry ingredients.
  4. Fold the mixture with a spatula until no dry streaks remain and the batter is thick and heavy.
  5. Press the mixture firmly into the prepared baking pan, smoothing the top with the back of a spoon.
  6. Bake for 18–22 minutes until the edges are deep mahogany-brown and the center feels springy to the touch.
  7. Allow the bars to cool completely in the pan for at least 30 minutes before lifting them out and slicing into 18 rectangles.