Ingredients:

  • 2 cups (180g) old-fashioned rolled oats
  • 2 large (220g) overripe bananas, mashed
  • 1/2 cup (125g) creamy almond butter
  • 1/4 cup (80ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1/2 tsp (3g) ground cinnamon
  • 1/4 tsp (1g) fine sea salt
  • 2 tbsp (20g) chia seeds
  • 1/2 cup (75g) dark chocolate chips
  • 1/2 cup (60g) dried cranberries

Instructions:

  1. Preheat the oven to 350°F (175°C) and line an 8x8 inch square baking pan with parchment paper.
  2. In a large bowl, mash the bananas until they reach a velvety consistency with no large lumps.
  3. Whisk in the almond butter, maple syrup, and vanilla extract until the mixture is smooth.
  4. Fold in the ground cinnamon and salt, then stir in the rolled oats and chia seeds until every oat is coated.
  5. Gently fold in the dark chocolate chips and dried cranberries, ensuring they are evenly distributed.
  6. Press the mixture firmly into the prepared baking pan to prevent crumbling.
  7. Bake for 22-24 minutes until the edges are golden brown and the center feels springy to the touch.
  8. Allow the bars to cool completely in the pan for at least 30 minutes before slicing into 16 rectangles.