These bars are soft baked, chewy and loaded with fruity goodness! They’re the perfect make ahead breakfast and are packed with protein! Plus they’re both vegan and gluten free.
INGREDIENTS:
- 2 overripe bananas
- 1/3 cup creamy peanut butter
- 1 flax egg*
- 3 tbsp almond milk
- 1 tsp vanilla extract
- 1 cup rolled oats
- 1 cup oat flour
- 1 scoop Vegan Vanilla Protein Powder
- 1 tsp baking powder
- 1/4 tsp salt
- 1/2 cup fresh raspberries
METHOD:
- Preheat oven to 180c and grease or line an 8x8 baking pan with parchment paper
- For flax egg, combine 1tbsp ground flaxseed with 2.5tbsp water. Set aside 5 mins to “gel”
- In a medium bowl, combine dry ingredients
- In a separate bowl, combine all wet ingredients, except blueberries
- add dry to wet and stir till combined
- Fold in raspberries
- Pour into prepared baking pan and top with additional raspberries
- Bake 22-25mins. Let cool in pan 10mins and then transfer to a cooling rack to cool completely. Slice into bars and enjoy!
Recipe by @wakeupandkale
