Ingredients
Scale
- 2 large, very ripe bananas
- 1.5 cups rolled oats (old-fashioned oats work best)
- 1/2 cup creamy peanut butter (or any nut/seed butter of choice)
Instructions
- Preheat your oven to 350°F (175°C) and line a small baking dish or a cookie sheet with parchment paper. In a large mixing bowl, peel the bananas and mash them thoroughly with a fork until they reach a smooth, liquid-like consistency with very few lumps remaining.
- Add the peanut butter to the mashed bananas and stir until well combined. Fold in the rolled oats until every oat is coated in the wet mixture. Spoon the mixture onto your prepared baking sheet. You can either press it into a square to make bars or scoop them into small “cookie” rounds. Bake for 12 to 15 minutes, or until the edges are golden brown and the centers feel firm to the touch.
- Remove the pan from the oven and let it cool for at least 5 minutes. This allows the oats to set so the bars do not crumble when you pick them up. Slice them into rectangles or squares. Serve them warm immediately, or store them in an airtight container for a grab-and-go option for the rest of the week.
- Cook Time: 20 minutes