The mini semi-sweet chocolate chips I used are by Enjoy Life. They are dairy-free chips that melt wonderfully. If you are concerned about gluten, make sure you purchase oat that are for sure not processed in a facility that may contain gluten. Although oats are gluten-free, they can sometimes be contaminated. These can be stored in the fridge, wrapped tightly for about a week. You could freeze them as well - just make sure to wrap each one individually.
Vegan Chocolate and Banana Oat Bars
Cook Time: 30 minutes
Prep Time: < 5 minutes
Serves: 9 squares
- 1/2 tsp coconut oil
- 2 large ripe bananas, mashed
- 3oz mini semi-sweet chocolate chips
- 1/2 tsp fine sea salt
- 1 tsp pure vanilla extract
- 1 cup unsweetened almond milk
- 1 1/2 cup organic rolled oats
- 2 tbsp organic ground flaxseed
Preheat oven to 350F. Grease a 9 x 9 baking pan with a little coconut oil. Set aside
In a medium sized bowl, mash the bananas until practically a puree.
Add the rest of the ingredients and mix well.
Pour the mixture into the greased baking pan and bake at 350F for about 30-35 minutes, or until the oat bars are set.
Allow the oat bars to cool before cutting into 9 pieces.
Serve them at room temp or warmed.
Nutritional Info per bar:
Calories: 140 ; Fat: 5.5g ; Carbohydrate: 31g ; Fiber: 5g ; Sugar: 8g ; Protein: 2.5g