These oat-and-peanut butter bar cookies feature chia seeds and protein powder. This is also delicious if you substitute pumpkin for the bananas and add nutmeg, ginger, and allspice. Or leave out the chocolate chips and instead add 1/2 cup of raisins or dried diced dates.
Number of servings: 10 bars, 115 calories each.
- 2/3 cup gluten-free rolled oats
- 1/2 cup raw buckwheat groats, ground into flour
- 1/2 cup chopped walnuts
- 1/4 cup shredded unsweetened coconut
- 3 tbsp chia seeds
- 3 tbsp mini dark chocolate chips
- 1/4 tsp cinnamon
- 1/4 tsp salt
- 3/4 cup mashed ripe banana (about 2 small-medium)
- 1/2 cup natural smooth peanut butter
- 1/4 cup coconut nectar syrup (or brown rice syrup)
- 1 tsp pure vanilla extract
- Preheat oven to 350F and line an 8-inch square pan with 2 pieces of parchment paper, one going each way.
- Add raw buckwheat groats into a high-speed blender and blend on high until a fine flour forms. Whisk dry ingredients together in mixing bowl.
- Mash bananas until smooth and measure out 3/4 cup.
- Stir together the banana and all the wet ingredients in a bowl.
- Add the wet mixture to the dry mixture and stir well until combined. The dough should be sticky.
- Scoop batter into prepared pan. Place a piece of parchment paper on top of the batter and press it down to spread out the batter evenly.
- Bake at 350F for 22-26 minutes, or until the edges are golden brown and the bread is firm to touch.
- Cool in the pan completely (about 1 hour) before removing and slicing into bars.