I’ve said it before and I’ll say it again: peanut butter and banana are the Best. Flavor. Combo. Ever. Top it off with chocolate and you have the perfect treat for a midday pick-me-up or midnight snack. This recipe is super simple and fun for any tiny hands you may have to help in the kitchen.
Ingredients
Bottom Layer Ingredients:
3 cups of Old Fashioned Rolled Oats
2 mashed Ripe Bananas
2 tablespoons of Maple Syrup
1/2 teaspoon of Vanilla Extract
1/4 teaspoon of Salt
3/4 cup of Oat Flour
1 1/2 tablespoons of Oat Milk
Filling Ingredients:
1 cup of Peanut Butter
1 teaspoon of Vanilla Extract
1/4 cup of Maple Syrup
1/4 teaspoon of Salt
1/4 teaspoon of Cinnamon
Topping Ingredients:
3/4 cup of Dark Chocolate Chips (I love using Hu Baking Gems)
1 tablespoon of Coconut Oil
Flaky Sea Salt for garnish
Directions
Preheat the oven to 300°F and line a bread pan with parchment paper.
Blend the rolled oats until they become a coarse powder.
In a large bowl, mix together the mashed bananas (I mash them in the blender), maple syrup, vanilla, salt, oat flour, and oat milk. Stir in the ground oats.
Add the mixture to the bread pan and press into an even layer.
Bake for 15 minutes or until cooked through.
Remove from the oven and let cool. While this layer bakes, make the filling.
Stir all filling ingredients except oat flour together in a large bowl until smooth. Stir in oat flour.
Once the bottom layer is cool, cover with peanut butter filling in an even layer. Pro Tip: I like to cover this with parchment paper and refrigerate so it sets smoothly.
Finally, make the chocolate topping. In a small bowl, microwave the chocolate chips and coconut oil together for about 30 seconds (be careful to not let the chocolate burn). Stir until smooth.
Cover the top of the bars with chocolate and let it sit in the refrigerator. Once the chocolate has cooled, remove from the pan and slice into 1-inch squares (or another shape of your choice).
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