Ingredients
Scale
- 2 medium-large very ripe bananas (about 1 to 1 ¼ cups mashed)
- 1 cup cooked quinoa, cooled (from about ⅓ cup uncooked quinoa)
- 1 ½ cups rolled oats (old-fashioned oats, use certified gluten-free if needed)
- ⅓ cup maple syrup (or honey, agave)
- ¼ cup nut butter (almond, peanut, or sunflower seed butter for nut-free)
- 1 large egg (or 1 flax egg: 1 tbsp ground flaxseed + 3 tbsp water)
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ½ teaspoon baking powder (optional, for a slightly lighter texture)
- ¼ teaspoon salt
- ½ cup add-ins of choice (e.g., chocolate chips, chopped nuts, seeds, dried fruit)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease and line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
- Mash Bananas: In a large mixing bowl, thoroughly mash the ripe bananas with a fork until mostly smooth. A few small lumps are okay.
- Add Wet Ingredients: To the mashed bananas, add the cooked quinoa, maple syrup, nut butter, egg (or flax egg), and vanilla extract. Mix well until everything is thoroughly combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the rolled oats, cinnamon, baking powder (if using), and salt.
- Mix Wet and Dry: Add the dry ingredients to the wet ingredients. Stir with a spatula or wooden spoon until just combined. Be careful not to overmix; overmixing can lead to tougher bars.
- Fold in Add-Ins: Gently fold in your chosen add-ins (chocolate chips, nuts, etc.) until evenly distributed throughout the batter.
- Transfer to Pan: Pour the mixture into the prepared baking pan. Spread it evenly using the back of a spoon or an offset spatula. Press the mixture down firmly and evenly. This is crucial for ensuring the bars hold together well after baking.
- Bake: Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean (or with a few moist crumbs, but not wet batter).
- Cool Completely: This is a very important step! Allow the bars to cool completely in the pan on a wire rack for at least 30-45 minutes, or even longer. They will firm up significantly as they cool. Attempting to cut them while warm will likely result in crumbly bars.
- Cut and Serve: Once completely cooled, use the parchment paper overhang to lift the block of bars out of the pan. Place it on a cutting board and cut into desired sizes (e.g., 12 squares or 8 larger bars).
Nutrition
- Serving Size: One Normal Portion
- Calories: 150-180