This is a great on the go breakfast bar or an afternoon snack on the way to an activity. The kids approve and I love that they were able to make this all on their own using our FIXATE cooking show.
Ingredients
2 cups old fashioned rolled oats, gluten-free
1 tsp. baking powder
1 tsp ground cinnamon
½ tsp. Himalayan salt
¼ cup chopped raw nut of choice (I used pecans)
½ cup berries (fresh or we used dried raspberries)
1½ cups unsweetened almond milk
1 large banana, cut into pieces
1 tsp. vanilla extract
1 Tbsp. ground flaxseed, make sure they are ground first
2 Tbsp. all-natural nut butter (I prefer almond butter with no added sugar)
¼ cup pure maple syrup (preferably dark amber, grade B)
Instructions
Heat the over to 375 degrees
Line your casserole dish with parchment paper to help it come out easier.
Place your oats, baking powder, cinnamon, Himalayan salt, nuts and berries in a large mixing bowl and mix together.
Place your almond milk, banana pieces, vanilla extract, flaxseed, nut butter, and maple syrup in a blander and blend until smooth.
Mixt the wet ingredients with the dry and pour the mixture into your prepared pan.
Bake for 30 minutes or until the top is golden brown.
Let it cool completely before cutting into 12 equal bars.
Divide up into baggies for meal prep on Sundays for the week. Place in the fridge and you are ready to go! they will keep in the refrigerator for up to a week.
Equivalent to 1 yellow container and 1 tsp. per serving.
Recipe by Bair Necessity at https://bairnecessity.com/oat-breakfast-bars/