Peanut Butter Banana Chocolate Chip Oatmeal Bars

Ingredients

• 1 cup (230g) mashed bananas (about 3 medium or 2 large ripe bananas)
• 1/2 cup (125g) creamy or crunchy peanut butter*
• 1/4 cup (50g) coconut sugar or brown sugar
• 1/4 cup (60g) unsweetened applesauce*
• 1/2 cup (120ml) almond milk (or any nondairy milk)
• 2 and 1/2 cups (213g) old-fashioned whole oats or quick oats (not instant)
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon pure vanilla extract
• 1 cup (180g) semi-sweet chocolate chips (use dairy free for vegan)

Steps

1. 1

   Preheat oven to 350°F (177°C). Line a 9-inch square baking pan with parchment paper with enough overhang on the sides to easily remove the bars from the pan. Set aside.

2. 2

   In a large bowl or in the bowl of your stand mixer, mash the bananas. On medium speed, beat or whisk in the remaining ingredients in the order listed. Batter will be a little thick, but still pourable.

3. 3

   Pour/spoon the mixture evenly into the prepared pan and bake for 25-28 minutes or until the center is set (it will still look relatively soft!).

4. 4

   Remove from the oven and cool in the pan at room temperature for 30-60 minutes. After that, place the pan in the refrigerator for 1 hour until chilled. The bars are difficult to cut if they haven’t been chilled.

5. 5

   Remove bars from the pan using the overhang on the sides then cut into bars. Sometimes I drizzle melted peanut butter over each, but that’s optional. (Note: the parchment paper is always a little moist from soaking up some moisture from the bars.)

6. 6

   Cover leftover bars tightly and store in the refrigerator for up to 10 days.