Ingredients
- 2 very ripe bananas
- 3 tablespoons of almond butter
- 80 ml date syrup
- 1 large handful of blueberries
- 2 tablespoons coconut oil
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon hemp protein powder
- 200 g gluten-free rolled oats
- 1 tablespoon of chia seeds
- 2 tablespoons of dried coconut
- 1 handful of cocoa nibs
- 1 handful of pumpkin seeds
Preparation
- In a food processor, combine the bananas, almond butter, coconut oil, date syrup, cinnamon, nutmeg and half the blueberries. Mix until fully combined and you have a thick batter mixture.
- In a skillet, gently toast the nuts and kernels until lightly golden, 3-5 minutes. Let cool down. When cool, roughly chop the nuts.
- In a large bowl, mix together the rolled oats, hemp powder, chia seeds, coconut, cacao nibs, remaining blueberries, and toasted nuts/seeds.
- Stir in the banana paste mixture the oat mixture and mix.
- Pour the mixture into your parchment-lined baking sheet. Press down with a spatula to ensure the mixture is well packed.
- Bake for 30-40 minutes, until lightly browned. (These bars are quite soft, if you want them a little crispier bake an additional 10-15 minutes but be careful not to burn them!)
- Let cool for 10 minutes then flip on a Wire rack and let cool completely.
