Peanut Butter Breakfast Bars

• Vegetarian
• Gluten free

• Produce

  • 2 Bananas, ripe and mashed

• Canned Goods

  • 1/2 cup Applesauce
  • 1 tbsp Protein powder

• Condiments

  • 2 tbsp Honey
  • 1 More peanut butter
  • 2 tbsp Peanut butter, creamy

• Pasta & Grains

  • 1 1/2 cup Oats, quick-cooking

• Baking & Spices

  • 1/2 cup Almond meal
  • 2 tsp Cinnamon, ground
  • 1/2 cup Flaxseed meal
  • 1/2 tsp Salt
  • 1 tsp Vanilla

Found on joyfoodsunshine.com

Ingredients

• 1 ½ cup quick cooking oats (can use old fashioned but they will be chewier)
• ½ cup almond meal
• ½ cup flaxseed meal
• 2 tsp ground cinnamon
• ½ tsp salt
• 1-2 TBS protein powder (optional)
• 1 tsp vanilla
• 2 bananas, ripe and mashed
• ½ cup applesauce
• 2 TBS creamy peanut butter
• 2 TBS honey (or maple syrup for vegan option)
• More peanut butter for the top (about ¼ cup)

Directions

• Preheat oven to 350 degrees F. Grease an 8x8 square baking dish
• In a small bowl combine the dry ingredients (oats, almond meal, flaxseed, salt, cinnamon and protein powder if using), set aside.
• In a large bowl mash the banana. Add applesauce, honey, 2 TBS peanut butter and vanilla. Mix well.
• Stir dry ingredients into wet until combined. Spread mixture into the pan (should be moist but NOT soupy).
• Bake 20 minutes (should be slightly brown around the edges and top should be set), remove from oven and spread peanut butter over the top of the bars (I like a really thick layer of peanut butter but it’s to your own preference)
• Continue baking for 10 minutes more or until firm and lightly browned around the edges. At this point the peanut butter layer will have tiny little bubbles in it.
• Cool completely in the refrigerator and cut into 6 or 9 bars. Wrap each with plastic wrap and store in an airtight container in the fridge for a quick grab and go breakfast!