Just in time for Veganuary, these porridge squares are so simple and easy to prepare and make the perfect on-the-go breakfast or snack option. Chocolate, banana and peanut butter are one of my favourite flavour combinations so it couldn’t get much better than this! I love them served with coconut yoghurt and fresh berries for breakfast.
They are gluten free, low FODMAP, refined sugar free and vegan.
INGREDIENTS
200g gluten free jumbo oats
50g gluten free oat flour (or oats pulsed in a processor/blender)
30g cacao powder
1 tsp baking powder
2 medium bananas, approx 210g
50g melted coconut oil
60ml maple syrup
100g smooth peanut butter
75ml almond milk
1 tsp vanilla extract
METHOD
- Preheat the oven to 150oc and line a 7×7 square cake tin with baking paper
- Combine the oats, oat flour, cacao powder and baking powder together in a bowl
- Mash the bananas in another bowl
- Stir the coconut oil, maple syrup, peanut butter, almond milk and vanilla in the bowl with the mashed banana
- Add the dry ingredients to the mashed banana mixture and stir until everything is combined
- Pour the mixture into the lined tin and bake for 25 minutes
- Leave to cool in the tin before cutting into squares
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