Servings: 4
Prep time: 10 min Cooking time: 40 min
Ingredients
2 cups gluten free rolled oats
2 ripe bananas, mashed
2 Tbsp chia seeds
1 1/2 cups unsweetened plant milk
1/8 tsp kosher salt
1/2 tsp cinnamon, ground
1/2 tsp vanilla extract
2 Tbsp maple syrup
1 tsp baking powder
4 Tbsp pecans, chopped
Directions
1. Preheat the oven to 350°F. Grease an 8x8 square baking dish with some avocado oil.
2. Place mashed banana in a baking dish with maple syrup. Use a fork to mash into a smooth paste.
3. Bake for 10 minutes to caramelize the banana. Add the rest of the ingredients to a bowl. Mix well. Add mixture to pan with bananas. Bake in the oven for 30 minutes.
4. Let cool for 15 minutes before cutting into squares. These can be stored in the fridge for up to 4 days, or frozen for up to 3 months in an airtight container.
Notes
Optional: Serve with 1/2 Tbsp of unsweetened peanut butter, non-dairy yogurt, or fresh fruit.
Inspired by Vegan Richa.
