Ingredients
2 ripe bananas
1 cup rolled oats (old-fashioned or quick-cook)
1/2 cup unflavored plant-based protein powder
2 large eggs
1/4 cup plain non-fat yogurt
1/4 cup almond butter
1 teaspoon vanilla extract
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking soda
1/2 cup chopped walnuts
pinch of salt
Instructions
Mash bananas in a large bowl until smooth.
Stir in oats, protein powder, cinnamon, baking soda, and salt.
Whisk eggs, yogurt, almond butter, and vanilla in a separate bowl.
Combine wet and dry ingredients until thick batter forms.
Fold in chopped walnuts
Transfer to parchment-lined 8-inch square baking dish.
Press mixture evenly into the pan using a spatula.
Bake at 350°F (180°C) for 20-25 minutes until golden.
Let cool completely before cutting into 12 squares.
Notes
Storage: Keeps in airtight container at room temperature for 4 days or freeze for 3 months
Customization: Add chocolate chips, raisins, or swap walnuts with sunflower seeds
Gluten-free: Use certified gluten-free oats
- Prep Time: 15
- Cook Time: 25
- Category: High Protein Snacks
- Method: Baking
- Cuisine: Fusion
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 130
- Sugar: 4g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 1g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 40mg