Ingredients
1 1/2 cup gluten free rolled oats
1/4 cup almond flour
1/2 cup cashews, chopped
1/4 cup pumpkin seeds
1/4 cup sunflower seeds
1/4 cup dates, chopped
1/2 cup mixed dried fruit (I used 1/4 cup blueberries & 1/4 cup cherries)
1 scoop No Whey (pea protein powder)
1 cup coconut flakes
1/2 tsp sea salt
2 tsp cinnamon
2 tsp vanilla extract
3 ripe bananas
1/4 cup coconut oil
2 TBSP coconut nectar
2 TBSP chia seeds
6 TBSP water
Directions
- Preheat oven to 350. Combine chia seeds and water in a small bowl and allow it to sit for 5 minutes.
- Using a fork mash the bananas in a large bowl.
- Next, melt the coconut oil and add to the mashed bananas. Then, stir in vanilla, coconut nectar, and the chia-water mixture.
- Add the remaining ingredients and mix together.
- Coat a 9×13 glass pan with coconut oil.
- Press the mixture evenly into the pan.
- Bake for 20-25 minutes.
- Allow to cool and cut into squares.
- Enjoy!