Ingredients:

  • 3 cups (270g) Old-fashioned rolled oats
  • 1 tsp Ground cinnamon
  • 1/2 tsp Sea salt
  • 1/2 tsp Baking powder
  • 1/2 cup (45g) Ground flaxseed
  • 1.5 cups (340g) Overripe bananas, mashed
  • 1/2 cup (128g) Creamy almond butter
  • 1/4 cup (60ml) Pure maple syrup
  • 1 tsp Pure vanilla extract
  • 1/2 cup (80g) Dark chocolate chips
  • 1/4 cup (30g) Raw pumpkin seeds

Instructions:

  1. Preheat your oven to 350°F (175°C) and line a 9x9 inch square baking pan with parchment paper.
  2. In a large mixing bowl, whisk together the mashed bananas, almond butter, maple syrup, and vanilla extract until the mixture is smooth and fully emulsified.
  3. Add the rolled oats, ground cinnamon, sea salt, baking powder, and ground flaxseed. Fold with a stiff spatula until no dry pockets remains.
  4. Allow the batter to rest in the bowl for 5 minutes. This hydration period allows oat starches to swell, ensuring a no-crumble texture.
  5. Fold in the dark chocolate chips and pumpkin seeds.
  6. Transfer the batter to the prepared pan and press down firmly to create an even, dense layer.
  7. Bake for 25 minutes until the exterior is toasted and the center is tender but set. Let cool completely before slicing into 12 bars.