Makes 9 bars
INGREDIENTS:
220g ripe banana (approx 2 removed from skins)
120g peanut butter
4 tbsp coconut oil, melted
2 tbsp maple syrup
2 tbsp chia seeds
120g gluten free porridge oats
120g gluten free rolled oats
2 tsp maca powder (optional)
METHOD:
- Preheat the oven to 180oc and line an 8inch square tin
- Mash the bananas and mix together with the peanut butter, coconut oil and maple syrup
- Add the chia seeds and mix until evenly distributed
- Lastly, stir in the gluten free oats and maca powder
- Spread the mixture out in the tin and bake for 12 minutes
- Leave to cool completely before cutting into squares
These gluten free, low fodmap banana and peanut butter oat squares are the ideal on-the-go breakfast choice full of slow-release energy and protein! They are so simple to make and contain absolutely no nasties so are great for both adults and children to bake and enjoy! They are similar to a flapjack but with a softer, chewier texture. Banana and peanut butter are staples in my kitchen, it’s amazing how many different recipes can be created with them!